Raymon Kim's Oshincha Pork Belly Stir-Fry

• pork belly 300g
• perilla 1 handful
• chives 1 handful
• green onion 1 stalk
• onion 1/2
• garlic 5~6 cloves
• ginger a little
• Vietnamese chili to taste
• egg 1/2
• cornstarch 3~4 tablespoons
• chicken powder 1/2 tablespoon
• mirin a little
• salt a little
• white pepper a little

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.