Main ingredients 🥩
pork bellyhwangdujangchunjangnapa cabbageshiitake mushroomking oyster mushroomwood ear mushroomKorean chili peppersgreen oniongingergarlic
IronBagMan's Hoigwa-yuk
A Chinese-style spicy stir-fried pork that maximizes a crispy-outside, moist-inside texture by dipping deep-fried pork belly in ice water.
🙋 Recommended for
- ⭐ Those who want to enjoy a special Chinese-style meat dish instead of ordinary grilled pork belly or spicy stir-fried pork.
- ⭐ Those who want to experience a meat texture that combines tenderness and crispiness through a unique cooking process.
Ingredients needed 🛒2 servings
- 300g pork belly
- 1 tbsp hwangdujang
- 1 tbsp chunjang
- 3 napa cabbage leaves
- 1 shiitake mushroom
- 1/2 king oyster mushroom
- a bit of soaked wood ear mushroom
- 5 Korean chili peppers
- 1/2 green onion
- 2 garlic cloves
- 1 cheongyang chili pepper
- 1 tsp soy sauce
- 1.5 tbsp chili oil
- 1.5 tbsp starch powder
- adequate amount of cooking oil
- a pinch of salt
- white pepper to taste
Recipe 🍳
- Mix hwangdujang and chunjang in a 1:1 ratio to make the sauce. If the sauce is too thick, add a little water to adjust the consistency.
- Cut the napa cabbage, shiitake mushroom, king oyster mushroom, soaked wood ear mushroom, green onion, and cheongyang chili pepper into bite-sized pieces. At this point, also mince some additional green onion and garlic (or mix them) to use as aromatics.
- Halve the Korean chili peppers lengthwise so that the seasoning can penetrate well and they cook quickly.
- Slice the pork belly as thinly as possible and spread on a plate. Season with a pinch of white pepper and salt, then lightly coat the surface with starch powder.
- Deep-fry the pork belly slices in oil heated to 170°C (340°F) until crispy. Remove and briefly soak in ice water to allow the meat to absorb moisture.
- Heat 2 tablespoons of cooking oil in a wok or frying pan. Add the minced green onion, garlic, and cheongyang chili pepper and stir-fry over medium heat until fragrant.
- Drizzle 1 teaspoon of soy sauce around the edges of the pan to create a 'fire flavor' (wok hei). Add all the prepared vegetables (napa cabbage, mushrooms, Korean chili peppers, etc.) and stir-fry gently until they soften and wilt.
- Once the vegetables are sufficiently cooked, turn off the heat. Add 1 tablespoon of the prepared hwangdujang-chunjang sauce and toss to coat the vegetables evenly.
- Add the deep-fried pork belly, turn the heat back on, and pour 1.5 tablespoons of chili oil over the mixture. Stir-fry quickly until everything is well coated with the seasoning.
- Finish with a light sprinkle of ground black pepper. (Taste and adjust seasoning: if it's bland, add another half tablespoon of the sauce.)
- Mix hwangdujang and chunjang to make the sauce. Cut the vegetables and pork belly into appropriate sizes.
- Season the pork belly, coat with starch, and deep-fry until crispy. Immediately dip in ice water and drain.
- Stir-fry the vegetables with green onion and garlic in oil. Add the chunjang sauce, meat, and chili oil in order, and stir-fry to finish.
Cooking tips 💡
- Fresh shiitake mushrooms can be tough and slippery, so it's recommended to slice them safely to avoid injury when cutting.
- Dipping the pork belly in ice water after frying makes the meat absorb moisture, giving it an amazingly tender interior while maintaining a crispy exterior.
- If you want more authentic Sichuan spiciness, you can use Sichuan peppers or dried red chili threads instead of cheongyang chili peppers.
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