Jung Ho-young's Pork Belly and Soybean Sprouts Stir-Fry

Cooking tips 💡

• The pork belly must be fully cooked before adding the soybean sprouts. Since the sprouts need to stay crisp, they spend minimal time on the heat—any undercooked pork will result in uneven texture.
• Never add sauce or salt before the soybean sprouts are fully immersed in the fat. Doing so triggers osmosis, causing rapid water release from the vegetables, resulting in excess broth and a bitter, raw flavor instead of crisp freshness. Seasoning should be added only at the final moment.
• The entire process must be completed over consistently high heat—never reduce the flame. This high-speed, intense cooking technique is key to achieving the crisp, clean texture characteristic of professional izakaya-style stir-fried soybean sprouts.

Recommended for 🙋

• ⭐Those who want to recreate a premium izakaya-style main dish using only affordable thick-cut pork belly and one bag of soybean sprouts.
• ⭐Home cooks who’ve repeatedly ended up with limp, soggy soybean sprouts and watery dishes when making this recipe.
• ⭐Anyone seeking a satisfying, hearty side dish that takes no more than 10 minutes to prepare, doubles as a great accompaniment for rice, beer, or soju after a long day.