This Man's Cook's Pork Neck Stir-Fry with Bird's Eye Chilies
A main dish featuring thick pork neck meat stir-fried with doubanjiang and oyster sauce, enhanced with spicy bird's eye chilies to balance the richness.
Ingredients needed 2 servings
Recipe
Cooking tips
- The sauce can easily stick to the bottom of the pan, so stir quickly and continuously when cooking over high heat.
- Avoid overcooking the bird's eye chilies, as they lose their crisp texture and vibrant color; cook them only briefly at the end—within 2 minutes.
- The spicy-salty flavor of doubanjiang effectively balances the fatty richness of the pork, delivering excellent taste without needing additional strong seasonings.
Recommended for
- Those seeking a satisfying, savory, and spicy pork side dish.
- Home cooks who want to highlight the sharp flavor and crisp texture of bird's eye chilies in their cooking.
- People looking for a dish suitable for entertaining guests or as a simple yet impressive main course and appetizer.
Shop ingredients on Coupang(Ad)
Did you cook this?
How did it turn out when you followed this recipe?
Your cooking experience helps everyone find recipes they can trust.
Loading cooking feedback…
You might also like
- This Man's Cook's Pork Belly Stir-Fry with Bird's Eye Chilies
- Lim Sung-geun's Pork Belly Stir-Fry with Bird's Eye Chilies
- Striker Chef's Thai-Style Pork Belly Stir-Fried with Bird's Eye Chilies Rice Bowl
- Kim Dae-seok's Shiitake and Shishito Pepper Stir-Fry
- Aha Bujang's Bacon and Kkwarigochu Stir-fry
- Okjubu's Beef and Bird's Eye Chili Stir-Fry
- Okjubu's Stir-fried Baby Squid with Shishito Peppers
- Ttukdak Hyung's Pork Loin with Bird's Eye Chilies Stew
- This Man's Cook Pork Loin with Peperoncini Stew
- Baek Jong-won's Kkwarigochu Stir-fried Pork Belly
