Craving a flavorful and satisfying Korean-inspired dish that's surprisingly quick to make? Look no further than this pan-fried pork and kimchi recipe, elevated with the briny delight of fresh oysters. This recipe combines the spicy kick of kimchi, the savory richness of pork belly, and the oceanic freshness of oysters for a truly unforgettable culinary experience. It's a perfect weeknight meal that's both impressive and easy to execute, even for beginner cooks. The vibrant flavors and textures will dance on your palate, leaving you wanting more.
Forget complicated techniques and lengthy prep times; this recipe prioritizes simplicity without sacrificing flavor. The perfectly balanced blend of sweet, spicy, and savory elements makes it incredibly addictive. Ready to dive into the deliciousness? Let's get started with the step-by-step instructions!
Tools Needed
- Knife
- Cutting board
- Blender
- Jar
- Non-stick pan
Ingredients
- Cabbage
- Carrots
- Oysters
- Onions
- Scallions
- Garlic
- Ginger
- Chili powder
- Salt (coarse)
- Roasted sesame seeds
- Sugar
- Pork
- MSG
- Cooking oil
- Fish sauce
- Lettuce
- Celery
- Sesame leaves
Step-by-Step Instructions
Step 1. Prepare the Kimchi
- Wash and cut the cabbage into small strips. Marinate with coarse salt for about 2 hours.
- Blanch the cabbage evenly and stir every 15 minutes.
- Rinse the cabbage and squeeze out all the water. Repeat until the cabbage is clean and flexible.
- Blend garlic, ginger, onions, green onions, and chives.
- Mix the blended spices with the cabbage. Add chili powder, roasted sesame seeds, sugar, and a little fish sauce.
- Place the kimchi in a jar and leave it out for 8 to 10 hours, then refrigerate.
Step 2. Marinate and Cook the Pork
- Slice the pork thinly. Marinate with salt, MSG, and cooking oil for about 30 minutes.
- Pan-fry the pork in a non-stick pan for about 10 minutes until cooked.
Step 3. Combine and Serve (Optional)
Read more: Crispy Tofu with Onions: A Delicious Vietnamese Beer Snack
Tips
- Use coarse salt to soften the cabbage faster. Salt powder is not as effective.
- If leaving the cabbage whole, marinate with salt eight times before cutting.
- For carrots and kohlrabi, marinate with coarse salt for 2-4 hours.
- The onion water used for marinating the meat can make beef naturally tender and sweet.
- If the kimchi is too salty, add more sugar or green onions.
- Marinating the pork with cooking oil helps prevent it from drying out during pan-frying.
- Cook pork well-done. Only beef can be eaten rare.
Nutrition
- N/A
FAQs
1. Can I substitute the pork belly with a different type of meat?
Yes! You can use pork shoulder, chicken thigh, or even firm tofu for a vegetarian option. Adjust cooking time as needed depending on the protein.
2. What if I don't have fresh oysters?
No problem! This recipe is delicious without them. Simply omit the oysters and increase the amount of kimchi slightly for extra flavor.
This pan-fried pork and kimchi with oysters recipe is a testament to how simple ingredients can create an explosion of flavor. Enjoy this quick and easy meal anytime you crave a delicious and satisfying Korean-inspired dish. From weeknight dinners to special occasions, this recipe is sure to become a new favorite.