Stir-fried Pork Belly with Bean Sprouts
Savory Stir-fried Pork Belly and Bean Sprouts Recipe
Experience a different side of thinly sliced pork belly (daepae samgyeopsal) beyond just grilling! This recipe features a delightful combination of tender stir-fried pork belly and crisp bean sprouts. With simple ingredients, you can create a fantastic meal or a perfect side dish for drinks.
Main Ingredients
- 600g thinly sliced pork belly (daepae samgyeopsal)
- 1 bag bean sprouts (approx. 200g)
- A small bunch of chives (optional, for color)
Cooking Instructions
Step 1
First, lightly rinse the bean sprouts under running water and drain them well. Cut the chives into about 5cm lengths. Chives add a fragrant aroma and a vibrant green color, enhancing the dish’s presentation.
Step 2
Heat a pan over medium-high heat. Add the thinly sliced pork belly and spread it out. Lightly season with salt and pepper for initial flavoring. This helps to remove any porky smell and adds a subtle taste. (The main seasoning will come from the oyster sauce.)
Step 3
Once the pork belly is about 80% cooked and nicely browned, add the prepared bean sprouts and chives to the pan. Pour in half of the oyster sauce (about 2.5 Tbsp) and stir-fry together. Cooking over high heat quickly is key to keeping the bean sprouts crisp and preventing them from becoming soggy.
Step 4
When the pork belly and bean sprouts are somewhat combined, add the remaining oyster sauce. Stir-fry quickly to ensure the sauce coats all the ingredients evenly. It’s important to stir-fry until the sauce coats everything like a glaze.
Step 5
Finally, add the 1/2 Tbsp of gochugaru and mix well. The chili flakes add a gentle spicy kick and make the dish look even more appetizing.
Step 6
Once all ingredients are well-cooked and the sauce is evenly distributed, your dish is ready! Serve immediately while hot and enjoy. It’s perfect as a side dish with rice or as a delicious accompaniment to drinks!
