Spicy Stir-Fried Pork Neck Cartilage (with Pork Belly)
A Fiery and Addictive Pork Neck Cartilage Stir-Fry – Perfect as a Side Dish or Bar Snack!
For those who crave a kick of heat, dishes like stir-fried pork neck cartilage are a must-have, right alongside chicken feet! This recipe utilizes leftover thinly sliced pork belly to create a wonderfully spicy and flavorful pork neck cartilage stir-fry. The chewy texture of the cartilage combined with the zesty sauce is guaranteed to awaken your taste buds. Make this simple yet delicious dish at home for a delightful meal!
Main Ingredients
- Pork neck cartilage (or thinly sliced pork belly) 300g
- 1/2 Onion
- 2 Green chili peppers
- 10 Perilla leaves
Seasoning Ingredients
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (or cooking wine)
- 1/2 Tbsp Sugar
- 1 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- Pinch of black pepper
- 1 Tbsp Sesame oil
- Pinch of toasted sesame seeds
- 1 Tbsp Gochujang (Korean chili paste)
- 2 Tbsp Gochugaru (Korean chili flakes)
- 1 Tbsp Mirin (or cooking wine)
- 1/2 Tbsp Sugar
- 1 Tbsp Soy sauce
- 1 Tbsp Minced garlic
- Pinch of black pepper
- 1 Tbsp Sesame oil
- Pinch of toasted sesame seeds
Cooking Instructions
Step 1
First, prepare the vegetables. Peel the onion and thinly slice it into shreds. Remove the stems from the green chili peppers and finely chop them. Wash the perilla leaves and slice them thinly as well. This will enhance the aroma and flavor of your dish.
Step 2
Prepare the main ingredient, pork neck cartilage. You can buy it pre-packaged, but if you have leftover thinly sliced pork belly from another dish, that works wonderfully too! If using pork belly, cut it into bite-sized pieces (about 2-3 cm). If using pork neck cartilage, trim it to a suitable size.
Step 3
Now, let’s make the delicious seasoning sauce. In a bowl, combine 1 Tbsp Gochujang, 2 Tbsp Gochugaru, 1 Tbsp Mirin, 1/2 Tbsp Sugar, 1 Tbsp Soy sauce, and 1 Tbsp Minced garlic. Mix well. Finally, add a pinch of black pepper and 1 Tbsp Sesame oil for gloss and fragrance. Your flavorful sauce is ready! (Feel free to adjust the sugar and soy sauce quantities to your preference.)
Step 4
Pour all the prepared seasoning sauce over the pork neck cartilage (or pork belly). Gently mix and massage the meat with your hands to ensure the sauce evenly coats every piece. Marinating for at least 10 minutes will allow the flavors to penetrate deeply.
Step 5
Heat 1-2 Tbsp of cooking oil in a pan over medium heat. First, stir-fry the sliced onion and chopped green chili peppers until the onion becomes translucent and fragrant. This step will release a spicy aroma that will whet your appetite.
Step 6
Once the onions start to turn translucent, add the marinated pork neck cartilage (or pork belly) to the pan. Stir-fry over high heat, breaking up any clumps, until the meat is fully cooked. Ensure the meat is thoroughly cooked before proceeding.
Step 7
When the meat is fully cooked and most of the liquid has evaporated, add the thinly sliced perilla leaves. Stir gently to combine them with the rest of the ingredients. The aromatic perilla leaves will add a wonderful finishing touch. Avoid overcooking, as the perilla leaves can become limp.
Step 8
Serve the delicious pork neck cartilage stir-fry over warm rice. Drizzle with a little sesame oil, sprinkle with toasted sesame seeds and seaweed flakes, and mix well to create a fantastic pork neck cartilage rice ball! Adjust the spiciness for younger eaters or add more chili peppers if you love it extra hot. This dish makes for a special and enjoyable meal for the whole family.
