Hwang Jin-sun's Hoegwiyuk
A Chinese-style stir-fried pork dish made by blanching pork belly, then frying it until crispy, and quickly stir-frying it with crunchy vegetables and a salty-sweet chunjang sauce.
Ingredients needed 2 servings
Recipe
Cooking tips
- When frying the pork belly in oil, make sure to pat it completely dry after blanching, as any remaining water can cause dangerous splattering.
- The key is to stir-fry the vegetables quickly over high heat; if cooked too long, they will wilt and lose their crisp texture.
- If you don't have Shaoxing wine, you can substitute regular rice wine or cooking wine, but Shaoxing wine imparts a distinctive deep Chinese flavor.
Recommended for
- Those who want to try a special pork belly dish instead of the usual stir-fried pork.
- Those in need of a sophisticated Chinese side dish to accompany soju or beer at home.
- Those who want to enjoy the harmonious texture of crispy vegetables and tender meat with a crunchy outside.
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