Raymon Kim's Oshincha Pork Belly Stir-Fry
A Chinese-style stir-fry featuring crispy twice-fried pork belly paired with five pungent spring vegetables—perilla, chives, green onion, garlic, and ginger—bursting with fresh seasonal aroma.
Ingredients needed 2 servings
Recipe
Cooking tips
- When frying pork belly, avoid overcrowding the pan to prevent oil temperature from dropping, which can make the meat soggy.
- Perilla and chives cook quickly with residual heat, so add them at the end and either turn off the heat or stir-fry briefly over high heat to preserve texture and aroma.
Recommended for
- Those seeking a unique springtime dish featuring fresh perilla.
- People looking for spicy, crunchy appetizers or side dishes to go with rice.
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