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Ingredients

• 800 g Pork Front Leg (Shoulder) (Trimmed, cut into 2‑inch bite‑size pieces)
• 2 cup Water (For parboiling)
• 1 cup Soju (Korean distilled rice liquor, adds depth)
• 0.5 cup Dark Soy Sauce (Jin Ganjang) (Rich, slightly sweet Korean soy sauce)
• 1 tablespoon Sesame Oil (To finish and for flavor)
• 1 tablespoon Granulated Sugar (Balances saltiness)
• 1 tablespoon Gochugaru (Korean Red Pepper Flakes) (Adjust to desired heat)
• 1 tablespoon Oyster Sauce (Adds umami; essential for authentic flavor)
• 4 cloves Garlic (Minced)
• 0.5 small Korean Pear (Grated; if unavailable, use a firm apple)
• 1 medium Onion (Thinly sliced)
• 2 stalks Scallions (Cut into 2‑inch pieces)
• 1 piece Green Chili (Sliced thin; optional for extra heat)
• 2 tablespoons Vegetable Oil (For stir‑frying)

Instructions

1. Prep the Pork

   Rinse the pork shoulder, pat dry, and cut into bite‑size pieces about 2 inches each.

   Time: PT5M

2. Parboil the Pork

   In a medium saucepan combine 2 cups water, 1 cup soju, and the pork pieces. Bring to a gentle boil, then add 1/2 cup dark soy sauce. Simmer for 5‑7 minutes until the pork is just cooked through but still firm.

   Time: PT10M

   Temperature: 100°C

3. Make the Sauce

   In a mixing bowl combine the remaining dark soy sauce (if any), 1 tbsp sugar, 1 tbsp gochugaru, 1 tbsp oyster sauce, and 1 tbsp sesame oil. Stir until sugar dissolves.

   Time: PT5M

4. Prepare Aromatics

   Mince the garlic, grate the half Korean pear, slice the onion thinly, cut the scallions into 2‑inch pieces, and slice the green chili.

   Time: PT5M

5. Stir‑Fry the Pork

   Heat the wok over medium‑high heat (about 180°C) and add 2 tbsp vegetable oil. Add the parboiled pork and sear for 2 minutes to develop color. Add garlic, onion, scallions, chili, and grated pear; stir‑fry for another 2 minutes. Pour the prepared sauce over the pork, toss to coat, and cook for 5‑7 minutes until the sauce thickens and the pork is fully cooked.

   Time: PT10M

   Temperature: 180°C

6. Finish and Serve

   Drizzle an extra half‑tablespoon of sesame oil for aroma, give a final toss, and transfer to a serving plate. Serve hot with steamed rice.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

10 g

Fat

20 g

Fiber

1 g