Spicy Korean Pork Stir-Fry with Pear and Bell Pepper
Experience the vibrant flavors of Korea with this Spicy Korean Pork Stir-Fry. Originating from a beloved Korean-American mom's blog, Eating and Living, this dish expertly marries tender pork shoulder or belly with the natural sweetness of pear and bell pepper, resulting in a delightful balance of heat and flavor. The use of gochujang, a staple Korean chili paste, infuses the dish with an authentic spice that lingers pleasantly on the palate. Perfect for a family meal, this recipe can easily become a weeknight favorite, served wrapped in lettuce leaves for a fresh and crunchy touch. Enjoy this wholesome dish that showcases the love for authentic Korean cuisine with a personal twist.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
pork shoulder or pork belly
2 lbs (thinly sliced)
scallions
3 (cut into 2-inch pieces)
small onion
1 (thinly sliced)
gochujang Korean chili paste
6 tablespoons
rice wine or mirin
3 tablespoons
brown sugar
2 tablespoons
corn syrup or honey
1 tablespoon
sesame oil
2 tablespoons
minced garlic
3 tablespoons
grated fresh ginger
1 tablespoon
grated Asian pear or grated apple
4 tablespoons
lettuce leaves
as needed (for serving)
Instructions
1
Begin by preparing the pork. If not already thinly sliced, slice your pork shoulder or belly into thin strips, ensuring even cooking.
2
In a medium mixing bowl, combine the sliced pork with the scallions and thinly sliced onion.
3
In a separate small bowl, mix together the marinade ingredients: gochujang, rice wine (or mirin), brown sugar, corn syrup (or honey), sesame oil, minced garlic, fresh grated ginger, and grated Asian pear or apple. Stir well to create a smooth marinade.
4
Pour the marinade over the meat mixture. Using your hands, gently massaging the marinade into the meat, ensure all pieces are well-coated. Cover the bowl with plastic wrap and let it marinate at room temperature for about 1 hour. If marinating longer, place it in the refrigerator.
5
Heat a large skillet or grill over medium-high heat. Add a drizzle of neutral oil mixed with a little sesame oil to the pan.
6
Cook the pork in batches, ensuring not to overcrowd the pan to avoid steaming. Sauté the meat for about 5-6 minutes or until caramelized and cooked through, stirring occasionally to promote even cooking.
7
Once cooked, remove the skillet from heat. Serve the spicy pork stir-fry on a platter with fresh lettuce leaves on the side, allowing guests to wrap their pork mixture in the lettuce for a crunchier texture.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Korean Pork Stir-Fry?
It is a vibrant Korean dish featuring tender pork marinated in gochujang, pear, and aromatics, often served in lettuce wraps.
What type of pork is best for this recipe?
Pork shoulder or pork belly are the recommended cuts because they remain tender and flavorful when thinly sliced.
What is gochujang?
Gochujang is a savory, sweet, and spicy fermented Korean chili paste that serves as the base for the marinade.
How long should the pork marinate?
The pork should marinate for at least 1 hour at room temperature, or longer in the refrigerator for deeper flavor.
Can I use an apple instead of an Asian pear?
Yes, a grated apple is a great substitute for Asian pear to provide natural sweetness and tenderize the meat.
How should I cook the pork to get the best texture?
Cook the pork in batches over medium-high heat to ensure it caramelizes rather than steaming in its own juices.
How is this dish typically served?
It is traditionally served on a platter with fresh lettuce leaves on the side for guests to wrap the pork mixture.
What is the purpose of the Asian pear in the marinade?
The pear provides a natural sweetness and contains enzymes that help tenderize the pork shoulder or belly.
Can I substitute mirin for rice wine?
Yes, rice wine and mirin can be used interchangeably in this marinade recipe.
How should the scallions be prepared?
The scallions should be cut into 2-inch pieces before being mixed with the pork and onions.
Is this Spicy Korean Pork Stir-Fry very hot?
It has a pleasant heat from the gochujang, but it is balanced by brown sugar, pear, and corn syrup.
Can I use honey instead of corn syrup?
Yes, honey is an excellent natural substitute for corn syrup in the marinade.
What type of oil is used for stir-frying?
A drizzle of neutral oil mixed with a little sesame oil is recommended for cooking the meat.
How long does the cooking process take?
The pork takes approximately 5-6 minutes to sauté until it is fully cooked and caramelized.
What is the origin of this specific recipe?
This recipe comes from a Korean-American mom's blog called Eating and Living.
How thin should I slice the pork?
The pork should be sliced into thin strips to ensure it cooks quickly and evenly in the skillet.
Should I marinate the meat in the fridge?
If you are marinating for longer than one hour, you should place the meat in the refrigerator.
What aromatics are used in the marinade?
The marinade uses minced garlic and freshly grated ginger for an authentic Korean flavor profile.
Can this dish be cooked on a grill?
Yes, this recipe can be prepared on either a large skillet or a grill over medium-high heat.
How many scallions are needed?
The recipe calls for three scallions, cut into 2-inch pieces.
What is the best way to apply the marinade?
It is recommended to use your hands to gently massage the marinade into the meat to ensure every piece is well-coated.
Are there onions in this stir-fry?
Yes, one small onion, thinly sliced, is added to the pork before marinating.
Does this recipe include bell peppers?
While bell pepper is mentioned in the title, it can be added to the stir-fry to enhance the flavor and color.
Is this a good recipe for weeknights?
Yes, because the cooking time is very short, it makes for an excellent and wholesome weeknight meal.
How much garlic is required?
The recipe uses 3 tablespoons of minced garlic for a robust flavor.
Why use lettuce leaves for serving?
Lettuce leaves provide a fresh, crunchy texture that contrasts perfectly with the spicy and tender pork.
What makes this dish authentic?
The use of gochujang, sesame oil, ginger, and Asian pear creates a traditional Korean flavor profile.
Can I use pork tenderloin?
While shoulder or belly is preferred for fat content, tenderloin can be used if sliced very thin and not overcooked.
How much gochujang is in the recipe?
The recipe calls for 6 tablespoons of gochujang Korean chili paste.
What is the total amount of meat used?
The recipe is designed for 2 pounds of pork shoulder or pork belly.