Korean Soy Glazed Pork Neck Stir-fry
Quick answer
- Total time
- 29 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Big 5 cm lengths of green onion carry as much weight as the meat in this soy-glazed pork neck.
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Kept apart from the onion, they go in only once the sauce has turned glossy on the pork, so their edges soften while the centers keep their shape.
Ingredients
Instructions
- 1
Slice 500 g pork neck about 5 mm thick so it cooks quickly without drying.
Cut 130 g onion into thick strips, then cut 130 g large green onion diagonally into 5 cm pieces and keep it separate for the end.
- 2
Mix 2 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 tablespoon sugar, and 1 tablespoon minced garlic until the sugar mostly dissolves. A smooth sauce coats the pork evenly and is less likely to scorch in the hot pan.
- 3
Heat the pan well over medium-high heat, add 1 tablespoon neutral oil, and spread the pork in a single layer.
Leave it untouched for about 1 minute at first, because crowding and constant stirring draw out moisture.
- 4
When the pork edges turn brown, flip and stir-fry for about 2 more minutes.
Add the onion and cook another 2 minutes, until it turns translucent and releases enough moisture to loosen the pan glaze.
- 5
Pour in the sauce and keep the heat at medium-high, stir-frying for about 2 minutes as it reduces.
When the sauce darkens and clings glossily to the pork instead of pooling, add the green onion.
- 6
Stir-fry the green onion for only 1 1/2 to 2 minutes, just until the edges soften and the centers look slightly translucent.
Turn off the heat, toss with 1 teaspoon sesame seeds, and serve immediately while glossy.
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