Main ingredients 🥩
pork bellygreen oniononionchivesdoubanjiangoyster sauce
Seungwoo Dad's Hoegwayuk
A traditional Chinese dish where whole pork belly is boiled first, then pan-fried until the oil is rendered out, and stir-fried with doubanjiang sauce.
🙋 Recommended for
- ⭐ Those who enjoy Chinese meat dishes that are crispy on the outside and tender on the inside
- ⭐ Those looking for an impressive pork dish for entertaining guests
Ingredients needed 🛒3 servings
- 500g whole pork belly
- 1 green onion
- 1 onion
- 1 handful of chives
- 1 tbsp doubanjiang
- 1 tbsp oyster sauce
Recipe 🍳
- Place the green onion, onion, and whole pork belly in a pot and boil for about 30 minutes until the meat is no longer pink.
- Remove the boiled pork belly, let it cool slightly, then slice thinly.
- Mix doubanjiang and oyster sauce in a 1:1 ratio to make the sauce.
- Spread the sliced pork belly in a pan and cook over medium-low heat until the fat renders out generously and the meat becomes crispy.
- Once the meat is crispy, pour off most of the oil, add the onion and sauce, and stir-fry until moist.
- Finally, add the chives and briefly stir-fry using residual heat, then plate.
- Boil pork belly with vegetables for 30 minutes, then slice thinly.
- Pan-fry the meat until the fat renders out completely, then discard the oil.
- Add onion, doubanjiang sauce, and chives; stir-fry quickly and finish.
Cooking tips 💡
- When frying the meat, oil splatters a lot, so covering with a wide lid or a perforated screen is safer.
- If you don't have doubanjiang, you can substitute it with ssamjang, but the flavor will differ.