辣炒豬肉Spicy Stir-Fried Pork (Jeyuk Bokkeum)

Prep 15 min·Cook 10 min·Rest 20 min

1. 1You're here
   Step 1.

   Freeze the pork for 30 minutes to firm it up, then slice it as thinly as you can (2–3 mm).

   500 g Pork shoulder (or belly)

   Knife work

   Wok-chan's tip鑊仔貼士

   Frozen sliced pork belly or shoulder from Korean and Chinese supermarkets saves this step.
2. 2
   Step 2.

   Mix all the sauce ingredients, then massage into the pork. Leave for 20 minutes.

   3 tbsp Gochujang (Korean chilli paste)1 tbsp Gochugaru (Korean chilli flakes)2 tbsp Light soy sauce1 tbsp Sugar1 tbsp Honey or golden syrup4 cloves Garlic, grated10 g Ginger, grated1 tbsp Sesame oil¼ tsp Black pepper500 g Pork shoulder (or belly)

   20 minMarinate
3. 3
   Step 3.

   Heat the oil in a wok over high heat and stir-fry the pork for 4–5 minutes until cooked and starting to char.

   1 tbsp Cooking oil500 g Pork shoulder (or belly)

   5 minStir-fry

   Wok-chan's tip鑊仔貼士

   The sugar in the sauce catches quickly: keep it moving and add a splash of water if it sticks.
4. 4
   Step 4.

   Add the onion and carrot and stir-fry for 2 minutes, then the spring onion and chilli for 30 seconds.

   1 Onion, sliced½ Carrot, thinly sliced3 stalks Spring onions, in 5 cm lengths1 Green chilli, sliced

   2 minStir-fry
5. 5
   Step 5.

   Sprinkle with sesame seeds and serve with rice and lettuce leaves for wrapping.

   1 tsp Toasted sesame seeds