1
Mince the whole garlic and slice the onions into 1cm intervals.
Hamba-style Stir-fried Pork (No-Water)
A deep and rich stir-fried pork recipe that avoids excess moisture by stir-frying the meat and garlic first, rather than marinating it in advance.
KoreanOther
⏱️ 3 min total📝 5 steps
What You'll Need
Pork shoulder600g
Whole garlic10 cloves
Onion2
Cooking oil3 tbsp
Cooking wine2 tbsp
Plum extract1 tbsp
Black pepper powder1 tbsp
Sugar1 tbsp
Brewed soy sauce2 tbsp
Coarse red pepper powder4 tbsp
Gochujang (red chili paste)5 tbsp
Starch syrup2 tbsp
Instructions
2
Pat the prepared pork shoulder dry with paper towels to remove blood.
3
Add 3 tbsp of cooking oil to a pan. Once the pan and oil are heated, add the minced garlic and stir-fry until golden brown, then add the pork shoulder and stir-fry together.
4
When the pork shoulder is about 50% cooked, add 2 tbsp cooking wine, 1 tbsp plum extract, 1 tbsp black pepper powder, 1 tbsp sugar, and 2 tbsp brewed soy sauce over medium heat, then add the sliced onions and stir-fry.
5
Add 4 tbsp coarse red pepper powder, 5 tbsp gochujang, and 2 tbsp starch syrup, then stir-fry over medium heat for 3 minutes to finish.
⏱️ 3m 0s