Super Easy Singapore Foodcourt Style Korean BBQ Pork 韩式炒猪肉 Pork Stir Fry Recipe | Spicy Pork Bulgogi
If you have a bottle of gochujang in your fridge, this dish is suitable for you. This may not be a legit Korean BBQ pork recipe, but we tried to make it as close as possible to how Korean stalls in Singapore foodcourts prepare it. In Korea, this is known as jeyuk bokkeum, or spicy pork bulgogi. Although gochujang is also known as hot pepper paste, we believe your kids who can't take spicy food will be able to enjoy this dish as well. It's not as spicy as it seems. Other than steamed rice, you can also serve this with fresh lettuce. Just put a piece of lettuce on your plate or in your hand and add some cooked pork to it. Wrap it up and enjoy! You can also add a perilla leaf, which is what the Koreans normally do. If you can't take pork, you can use chicken or beef instead.
See the ingredient list below for your easy reference.
Hope you can recreate this yummy recipe in the comfort of your home. Happy cooking!
Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.
Stalk us!
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram/spicenpans
Website: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching!
See you soon.
------------------
This video is brought to you by La Gourmet.
You can get their products from
Super Easy Singapore Foodcourt Style Korean BBQ Pork 韩式炒猪肉 Pork Stir Fry Recipe | Spicy Pork Bulgogi
Ingredients:
Serves 4 pax
-------
Marinated Meat
----
1 tablespoon brown sugar (or any sugar)
0.5 teaspoon grounded black pepper
30ml or 2 tablespoons water
60g yellow onion
1 spring onion stem
4g young ginger
2 cloves garlic
2 tablespoons light soy sauce
0.5 teaspoon salt
250g pork fillet (you can use pork shoulder or hind leg. Chicken and beef can be used too)
1 tablespoon sesame oil
Other ingredients
----
Half of a yellow onion
2 stalks spring onion (add the stems first and leaves at the end)
3 cloves chopped garlic
1 tablespoon gochujang
===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Brown sugar
Black pepper
Light soy sauce
Sesame oil
Gochujang
----------
Residing in Singapore? Get the cooking tools that we used in our videos:
-------------
Microphone: Sennheiser AVX digital wireless microphone system
Get it in Singapore:
Get Sennheiser wireless microphone from Amazon:
-----------------------------------
If you like this recipe, you might like these too:
Super Easy Korean Spicy Seafood Stir Fry 韩式香炒海鲜 (Gochujang Squid & Prawns) Calamari & Shrimp Recipe
Super Easy Chinese Stir Fry Pork w/ Ginger & Spring Onion Recipe 姜葱猪肉 Chinese Pork Recipe
SUPER EASY Korean Spicy Stir Fry Pork 韩式香辣猪肉
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Heng's Stewed Pork
Description
(Slow Cooked) Chinese Five Spice Braised Pork Leg | serve with rice or noodles
(Slow Cooked) Chinese Five Spice Braised Pork Leg
Steps:
1. Finely chop ginger, onion, and garlic.
2. Pork leg with skin on, cut into chunks.
3. Set multi-cooker to Brown/Saute' over high heat for 30 minutes.
4. Heat oil, add pork stirring occasionally and cook until lightly brown.
5. Add ginger, garlic, and onion. Cook for 3-4 minutes until fragrant.
6. Put star anise, bay leaves, five spice powder, shaoxing cooking wine, dark soy sauce, light soy sauce, fish sauce, water, and chili (1-2 pcs.). Mix until well combined.
7. Cover the pot and set it to Slow Cooking over high heat and cook for 2 hours.
8. Serve it either with steamed rice or ramen noodles soup.
Note:
*** for Steamed Rice
Place the sauce in the wok and boil over high heat until sauce thickens.
*** for Ramen Noodles Soup
Add 1L beef stock in a large sauce pan, garlic, ginger, and celeries (or any veggies you prefer). Let it boil for 15-20 minutes over medium to high heat.
In a serving bowl, place cooked ramen, braised pork, sliced boiled egg and chopped celery (or bokchoy). Add sifted boiled broth to the bowl then serve.
I also served my ramen braised pork noodles soup with homemade Flat Bread. See recipe here
Thank you very much for watching. It's my cup of tea and hope it's yours too. Feel free to ask questions on the comment sections. Please like, share, and subscribe. ????????????
#braisedporkleg #homecooking #slowcooking #slowcooked #mycupoftea #inshot
Music: Glitter Blast
Musician: Kevin MacLeod
URL:
License:
Melt In Your Mouth Pork Belly That Makes U Go Mmm! Dong Po Rou 东坡肉 Chinese Braised Pork Belly Recipe
This Chinese Braised Pork Belly is known as Dong Po Rou 东坡肉, which is said to be created by Su Dongpo when he was banished to Hangzhou. Traditionally this dish is made by pan-frying the pork belly first then the pork is braised over low heat. However, you know we love to simplify methods without compromising the taste so we took away the pan-frying part and went straight to braising immediately after the pork is blanched. No worries - this doesn't affect the taste of the dish. We hope you will find this simplified method useful in your daily cooking. Please try it and we hope you will go mmm like we did. :)
See the ingredient list below for your easy reference.
Hope you can recreate this yummy dish in the comfort of your home. Happy cooking!
Thanks for dropping by our channel. Please subscribe to stay tuned to our home cooking videos.
Stalk us!
Youtube: youtube.com/spicenpans
Facebook facebook.com/spicenpans/
Instagram instagram/spicenpans
Website: spicenpans.com
Chat with us! info@spicenpans.com
Thanks for watching!
See you soon.
————-
Are you trading online now? Click here to trade on Tiger Brokers and get free stocks!
------------------
Melt In Your Mouth Pork Belly (Dong Po Rou 东坡肉) Chinese Braised Pork Belly
Ingredients:
Serves 4 - 6 pax
-------
Blanch the following:
-----
700g pork belly
1 thumb size young ginger (sliced thinly)
2 tablespoons Chinese cooking wine (Shaoxing Huatiao wine)
------
Braise the following:
-----
1 stalk of leek (or spring onion / scallion)
30g young ginger (sliced thinly)
50g rock sugar (or brown sugar / white sugar)
2 bay leaves
1 cinnamon stick
1 star anise
250ml Chinese white rice wine (白米酒)
4 tablespoons Chinese cooking wine (Shaoxing Huatiao wine)
125ml light soy sauce
4 tablespoons premium dark soy sauce
Enough water to cover the pork
===
Don't know where to get the ingredients or don't know how they look like? See the links below.
Chinese cooking wine
Rock sugar
Bay leaves
Cinnamon stick
Star anise
Chinese white rice wine
Light soy sauce
Premium dark soy sauce
----------
Looking for similar cooking equipment like the one we used in the video? These might interest you:
Granite pan (used for blanching)
Multi-cooker
-------------
Filming equipment: iPhone 11 Pro Max (Get from Amazon
Microphone: Sennheiser AVX digital wireless microphone system
Get Sennheiser wireless microphone in Singapore:
Get Sennheiser wireless microphone from Amazon:
-----------------------------------
If you like this recipe, you might like these too:
Super Easy Taiwanese Braised Pork Rice Recipe 台湾卤肉饭 Chinese Pork Recipe
Simplified Recipe • Super Crispy Pork Belly 脆皮烧肉 Airfryer/ Oven • Chinese Roasted Pork
Super Easy Chinese Braised Pork Belly Buns 扣肉包 Kong Bak Bao Recipe | Chinese Pork Recipe
-----------------------------------
Disclaimer: Spice N' Pans is not related to these products and cannot guarantee the quality of the products in the links provided. Links are provided here for your convenience. We can only stand by the brands of the products we used in the video and we highly recommend you to buy them. Even then, preference can be subjective. Please buy at your own risk. Some of the links provided here may be affiliated. These links are important as they help to fund this channel so that we can continue to give you more recipes. Cheers!
Chinese Red Cooked Pork Belly. Fragrant 5-Spice Red cooked pork on the barbecue, or in your wok.
The amazing aroma and flavor of the 5-spice and ginger in this recipe, makes for an unforgettable feast. I am cooking this on my gas barbecue, but never fear, if you prefer doing this red cooked pork belly in your wok, the wok instructions are included in the recipe on our website
For more like this please subscribe to our channel.
Ingredients
1.2kg Pork belly, deboned, rind on
Water to cover
For the Red Cooking Sauce
600ml Water
6 Spring onions, bruised with the back of your cleaver
6 Slices ginger, smashed
200ml Dark soy sauce
60ml Rice wine or dry sherry
5ml 5-Spice
50g Soft brown sugar
Instructions
With your cleaver at 90 degrees to the skin, scrape the skin to remove any stray bristles.
Half-fill your barbecue pan, or wok with water and bring this to a boil
Add the pork skin side down, return to a boil, and boil for 5 minutes.
Remove the pork from the wok and drain the pan, or wok.
Pour in the 600ml of water and add all of the other sauce ingredients. Bring this to a boil, then return the pork to the pan / wok skin side down.
Bring this back to a boil, lower the temperature to a simmer, then simmer for 2 hours and 30 minutes, turning every 30 minutes.
Specific barbecue instructions
You will have to add about 100ml of water every time you turn the pork to prevent the sauce from thickening too much, too soon, and burn as a result.
Specific wok instructions
Turn the pork every 30 minutes, only add extra water if the sauce is particularly thick. Add a little water and lower the temperature if necessary.
To complete
At the end of the cooking, the sauce will bubble like lava - thick and glossy. If you are cooking in your wok, and the sauce has not thickened enough, continue to simmer until it is.
Remove the pork from the pan or wok to a carving board and allow it to stand for 5 minutes to firm up slightly.
Carve into thin slices and serve on platters with the accompaniments of your choice.
Taiwanese Braised Pork Belly Recipe (Kong Rou)
????PURCHASE A CLAYPOT -
???? BROWSE KITCHENWARE AND INGREIDENTS -
???? PURCHASE THE CHINESE COOKING BEGINNER INGREDIENT PACKAGE -
❤️ SUPPORT THE CHANNEL -
???? PRINTABLE RECIPE -
If you are a meat eater and can't say no to tender, succulent, flavorful braised pork belly, this recipe is for you. Make Taiwanese Braised Pork Belly reward yourself today!
INGREDIENTS (Servings: 5 people)
A slab (900g / 2lb) of skin on pork belly
3-4 tbsp of oil to pan-sear the pork belly
1 shallot, minced
3-4 cloves of garlic, minced
1/2 inch of ginger, minced
1.5 tbsp of oil to cameralize the sugar
3 tbsp of sugar
4 tbsp of soy sauce (Amazon Link -
4 tbsp of dark soy sauce (Amazon Link -
1 star anise (Amazon Link -
1 small stick of cinnamon (Amazon Link -
2 pieces of bay leave (Amazon Link -
2 scallions
1/4 cup of fried crispy shallots (Amazon Link -
1/4 cup of Chinese cooking wine (Amazon Link -
3-4 cups of water or the mushroom soaking liquid
6 pieces of dried shiitake mushroom, soaked in hot water for 20 minutes
4--5 boiled and peeled eggs
Pickled long beans, optional
INSTRUCTIONS
Soak the dried shitake mushrooms in 3-4 cups of hot water for 20 minutes.
Dice the shallot, garlic, and ginger finely.
Use paper towels to dab the pork belly to absorb the access moisture.
Preheat the wok until smoking hot, add some cooking oil, and then pan-sear the pork belly, skin side down, over medium heat for 3-5 minutes or until golden brown; this process will cause hot oil splattering. Please partially put the lid on to avoid dirtying the countertop and allow the steam to escape.
Flip the pork belly and sear the meat side for just a minute. Don't fry the meat side too much, or else it will dry out and become stringy at the end. Also, this frying process will build up the flavor foundation, creating so much mallard reaction.
Take the pork out and let it rest for a few minutes, then slice it into 2/3 of an inch thick slabs. Set them aside.
After pean-searing, the oil will be brown and unhealthy; please discard it; then add 1.5 tbsp of new oil and some sugar. Keep the heat on medium-low and stir to caramelize.
The sugar will melt, turn to brown caramel, and suddenly bubbles; quickly toss in the minced garlic, ginger, and shallots. Stir for a couple of minutes or until the aromatics are fragrant.
Add the soy sauce and dark soy sauce. Continue to stir to mingle all the seasonings.
Add star anise, bay leaves, cinnamon stick, scallions, and the pork belly. Keep mixing until well combined.
Transfer everything into a clay pot. A stock pot, instant pot, or dutch oven will also work if you don't have one.
Add 1/4 cup of fried shallots, the soaked shitake mushrooms, 1/4 cup of Chinese cooking wine, and 4-5 boiled and peeled eggs. Rinse the wok with the mushroom-soaking liquid, then pour it into the clay pot.
Check the liquid level; add more water if needed to make sure most of the ingredients are under the liquid.
Bring this to a boil and taste it to adjust the flavor. Turn the heat to the lowest and simmer for 1.5 hours.
Serve with white rice and pickles; the tartiness balances the fattiness of the pork belly.