Spicy Korean Pork Stir Fry
User Reviews
5
Spicy Korean Pork Stir Fry
Description
Spicy Korean Pork Stir Fry highlights pork shoulder trimmed of excess fat, marinated in a combination of grated pear and onion, fresh ginger and garlic, soy sauce, brown sugar, sesame oil, and gochujang—a Korean chili paste known for its layered spicy and sweet notes. The marinade incorporates traditional Korean techniques using fruit to tenderize and flavor the pork. After marinating, the pork is stir-fried with garlic and sliced onions in oil over high heat to develop caramelized edges and a deeply savory glaze.
The dish delivers a mixture of tender meat with sticky, slightly sweet, and spicy sauce coating each bite. The addition of scallions and sesame seeds adds mild oniony brightness and nuttiness. It's intended to be served immediately over rice to absorb the rich sauce, although cauliflower rice can be used as a low-carb alternative.
The recipe suggests using a non-stick skillet to facilitate cooking and cleanup since the marinade becomes jam-like and adheres to the pan. If gochujang is unavailable, a substitute blend of sriracha, miso paste, and sugar can produce a similar flavor profile, though the color will be lighter. This stir fry showcases flavors typical of Korean barbecue pork prepared in a home-friendly, quick method.
Ingredients
- 1 lb / 500g pork shoulder excess fat trimmed) (Note 1, boneless
Marinade
- 1 pear grated (1/2 cup) (or nashi pear OR apple) (Note 2, small
- 1/2 onion grated (1/4 cup) (brown, white or yellow, medium
- 1/2 tsp ginger minced or finely chopped, fresh
- 1 garlic crushed, clove
- 1 tbsp soy sauce (all purpose or light soy sauce)
- 2 tbsp brown sugar
- 2 tsp sesame oil
- 3 tbsp gochujang (Korean Hot Pepper Paste) OR see Note 3 for substitution
Stir Fry
- 1 tbsp neutral cooking oil generic cooking oil
- 1 garlic , minced
- 1 onion , halved and sliced (brown, white or yellow)
To Serve
- 1 scallion sliced, or shallot stalk
- sesame seeds
- rice
Instructions
- Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces. See photo below.
- Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
- To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelised, and just cooked through.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots and sesame seeds.
Notes
- Pork shoulder is preferred for marbling and flavor; tenderloin can be used but yields leaner meat.
- Use pears in the marinade for tenderizing and authentic taste; nashi pear or red apple are acceptable substitutes.
- If gochujang is unavailable, mix sriracha, miso paste, and sugar as a substitute, though color and exact flavor will differ.
- Cook in a non-stick pan to prevent sticking due to the sticky marinade; clean by simmering water to loosen caramelized bits if needed.
- Typically served over rice or in lettuce wraps with Korean sauces for a more traditional experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 483 kcal
% Daily Value*
| Serving | 227g | |
| Calories | 483cal | 24% |
| Carbohydrates | 16.4g | 5% |
| Protein | 30g | 60% |
| Fat | 32.5g | 50% |
| Saturated Fat | 10.6g | 53% |
| Cholesterol | 113mg | 38% |
| Sodium | 393mg | 16% |
| Potassium | 529mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 9.6g | 19% |
| Vitamin C | 7.4mg | 8% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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