Main ingredients 🥩
pork bellyminced garlicsoybean sproutssoy sauceoyster saucevinegar
Yeo Kyung-ok's Pork Belly and Soybean Sprouts Stir-Fry
A simple, quick dish that stir-fries fragrant pork belly and crisp soybean sprouts over high heat with oyster sauce, then elevates the savory depth with a subtle hint of vinegar.
🙋 Recommended for
- ⭐ Those who want to quickly prepare a delicious, restaurant-quality meat appetizer late at night or as a snack
- ⭐ People who love the satisfying crunch of soybean sprouts paired with the rich, savory taste of pork belly
Ingredients needed 🛒2 servings
- pork belly 200g
- soybean sprouts 1 pack (about 200g)
- minced garlic 1 tablespoon
- vegetable oil 3 tablespoons
- shaoxing wine 1 tablespoon
- soy sauce 1 tablespoon
- oyster sauce 1 tablespoon
- vinegar 1/2 tablespoon
Recipe 🍳
- Cut the pork belly into bite-sized pieces, and wash the soybean sprouts thoroughly. Drain well and remove all excess moisture using a colander.
- Heat 3 tablespoons of vegetable oil in a pan. Add minced garlic and pork belly, then stir-fry over high heat until the meat is fully cooked and the fat has rendered out.
- Once the pork is cooked through, add 1 tablespoon of shaoxing wine, 1 tablespoon of soy sauce, and 1 tablespoon of oyster sauce. Mix well to evenly distribute the seasoning throughout the meat.
- When the flavors are well blended, add the drained soybean sprouts to the pan. Keep the heat high and stir-fry quickly for about 1 minute to maintain their crisp texture.
- As the sprouts begin to lose their freshness slightly, drizzle 1/2 tablespoon of vinegar around the edges to enhance the aroma and add a bright, savory finish. Then turn off the heat.
- Transfer the stir-fry to a serving bowl and enjoy while hot, before the sprouts sink to the bottom.
- Cut pork belly into bite-sized pieces and wash soybean sprouts, then drain and dry thoroughly.
- In a pan, add vegetable oil, garlic, and pork belly. Stir-fry over high heat until fully cooked, then add shaoxing wine, soy sauce, and oyster sauce for seasoning.
- Add the soybean sprouts and stir-fry rapidly over high heat for 1 minute. Finish by drizzling vinegar around the edge to enhance flavor.
Cooking tips 💡
- Never lower the heat during cooking—reducing the flame will cause moisture to leak from the soybean sprouts, making them soggy and tough.
- The vinegar added at the end isn't for sourness; it’s meant to neutralize any greasy odor and subtly balance and elevate the overall flavor profile.
- For extra spice, optionally slice green or red chili peppers thinly and stir-fry them along with the other ingredients for a spicy kick that makes this an even better appetizer.
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