Korean Pork & Swiss Chard Stir-fry
This hearty stir-fry combines pork shoulder and Swiss chard in a doenjang-based sauce that delivers deep, earthy umami. Separating the chard stems from the leaves and adding them at different times preserves contrasting textures: the stems remain snappy while the leaves wilt into tender ribbons. Doenjang neutralizes any gamey pork notes and builds a robust savory backbone, finished with sesame oil for a nutty warmth. A touch of Korean chili flakes introduces mild heat that rounds out the dish. It pairs naturally with a bowl of steamed rice for a complete, nourishing meal.
Adjust Servings
Instructions
- 1
Separate Swiss chard stems and leaves, cut into 4 cm pieces, and slice pork bite-size.
- 2
Mix doenjang, minced garlic, chili flakes, and half the sesame oil to make a sauce.
- 3
Heat a pan on high, add oil, and stir-fry pork for 2 minutes to sear the surface.
- 4
Add onion and chard stems, stir-frying 2 more minutes to reduce moisture and build sweetness.
- 5
Add the sauce to coat evenly, then toss in chard leaves and green onion for 2-3 minutes.
- 6
Turn off heat, drizzle remaining sesame oil, toss once, and serve immediately.
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