Korean Stir-Fried Kale and Pork with Gochugaru

Cut 420 g pork shoulder into bite-size pieces.

Coat it evenly with gochujang, gochugaru, soy sauce, minced garlic, and sugar, then marinate for 10 minutes so the red seasoning starts to soak in.

Remove the thick stems from 180 g kale and cut the leaves into 4 cm pieces.

For a softer bite, blanch it in salted water for 30 seconds, then drain very well so it will stir-fry, not steam.

Slice 120 g onion thinly and cut 60 g green onion on the diagonal.

Keep the prepared vegetables near the stove before heating the pan, because the stir-fry moves quickly once the pork starts searing.

Heat a pan over medium-high heat and add 1 tablespoon cooking oil.

Spread the marinated pork in a single layer, leave it for about 2 minutes, then toss when the edges begin to char lightly.

When the pork is nearly cooked through, add the onion and green onion and stir-fry for about 2 minutes.

Cook until the onion turns translucent, scraping the pan before the chili paste on the bottom burns.

Add the kale and toss quickly over high heat for 2 to 3 minutes.

Stop when the leaves turn bright green and just wilt, then serve over rice or with lettuce wraps while the pork is still glossy.