Maangchi posted a Spicy Stir-Fried Pork (Doejibulgogi) recipe recently and I knew that I had to try it out. The pictures were making me drool! It was such a simple recipe and the only ingredient I had to buy was the pork belly. *Warning – pork belly skin is ridiculously hard to cut.* Make sure you have sharp knives. Freezing the pork before cutting also helps. If you don’t like eating all that fat, go for the leaner pork shoulder.
I’ll re-type the recipe here the way I made it. By leaving out the hot peppers and pepper flakes, the heat is mild but still there. Check out the link above for her video!
Spicy Korean Pork Belly
adapted from Maangchi
2 lbs pork belly, sliced into 1/4″ pieces
1 onion, sliced
3 scallions, chopped
4 cloves garlic, minced
1/2 tsp fresh ginger, peeled and minced
1/3 cup Korean hot pepper paste
2 Tbsp brown sugar
1 Tbsp soy sauce
1/2 tsp black pepper
2 tsp toasted sesame oil
toasted sesame seeds
lettuce leaves for wrapping
1. Place all ingredients except for the sesame seeds and lettuce in a large, deep pan or wok.
2. Cook over high heat for 10-15 minutes, stirring to combine with a wooden spoon. Stir occasionally until pork is cooked through and onions are softened.
3. Serve with rice and use lettuce to wrap pork.
My mother made char siu for dinner today so I thought I would share her recipe with the world. It’s quite good and authentic with a home made touch. She uses bottled char siu sauce but improves it with her own additions.
Char Siu Recipe
2 lbs char siu meat (boneless pork, commonly found in Chinese meat markets)
1 Tbsp cooking wine
1/2 tsp white sugar
1 Tbsp water
1 Tbsp minced garlic
Pinch of salt
Pinch of chicken bouillon powder
2 Tbsp ketchup
8 Tbsp char siu sauce (bottled)
2 Tsp soy sauce (optional)
1 Tbsp honey
1 Tbsp water
Mix all ingredients except for the pork and glaze. Cover pork with marinade and refrigerate overnight or for several hours. Place foil over a baking sheet and place a rack on top of the foil. Lay pork on the rack and bake at 375 degrees Fahrenheit for an hour or until insides are no longer pink and edges start to darken. If you want you can baste with remaining marinade. Flip pieces after 30 minutes to brown it evenly. Brush on glaze when finished cooking right before taking it out of the oven. Cut into slices and enjoy.