Get ready to transform your kitchen into a Korean street food paradise with this irresistible Pork Belly Stir Fry with Bean Sprouts! Imagine tender, crispy pork belly caramelized with bold Korean spices, dancing alongside crunchy bean sprouts in a mouthwatering symphony of flavors. This recipe isn't just a meal—it's a culinary adventure that brings the vibrant streets of Seoul right to your dining table in just 25 minutes!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Korean
Serves: 4 servings
Ingredients
- 500g pork belly (sliced)
- 2 cups bean sprouts
- 2 tablespoons soy sauce
- 1 tablespoon garlic (minced)
- 1 tablespoon ginger (minced)
- 1 tablespoon sesame oil
- 1 tablespoon gochugaru (Korean chili flakes)
- 2 green onions (chopped)
Instructions
- Prepare all ingredients by slicing pork belly into thin, uniform strips about 1/4 inch thick. Mince garlic and ginger finely. Chop green onions into small rings.
- In a small bowl, mix soy sauce, minced garlic, minced ginger, sesame oil, and gochugaru to create a marinade. Pour half of this mixture over the sliced pork belly and let it marinate for 10 minutes at room temperature.
- Heat a large wok or heavy-bottomed skillet over high heat. Add a small amount of oil and allow it to become very hot, almost smoking.
- Add marinated pork belly to the hot pan, spreading pieces evenly. Allow meat to sear without moving for 2-3 minutes to develop a golden-brown crust.
- Stir and flip pork belly pieces to ensure even cooking and browning on all sides. Cook for an additional 4-5 minutes until meat is crispy and cooked through.
- Add bean sprouts to the pan and stir quickly, cooking for 1-2 minutes. They should remain crisp and not become overly soft.
- Pour remaining marinade over the pork and bean sprouts, tossing to coat evenly and allow flavors to meld for 30 seconds.
- Remove from heat and garnish with chopped green onions. Serve immediately with steamed rice or as a standalone dish.
Tips
- Slice Uniformly: Cut pork belly into thin, even strips to ensure consistent cooking and maximum flavor absorption.
- High Heat is Key: Use a wok or heavy-bottomed skillet and get it smoking hot before adding meat to achieve that perfect golden-brown sear.
- Don't Overcrowd the Pan: Cook in batches if necessary to maintain high heat and prevent steaming instead of searing.
- Marinate Smartly: Let pork belly marinate for at least 10 minutes to allow flavors to penetrate the meat.
- Keep Bean Sprouts Crisp: Add them towards the end of cooking to maintain their fresh, crunchy texture.
- Garnish Generously: Fresh chopped green onions add a burst of color and a sharp, fresh flavor that elevates the entire dish.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 5g
Protein: 25g
Fat: 38g
Saturated Fat: 14g
Cholesterol: 95mg
