Ingredients and Weight:
- Boneless pork shoulder: 1.5 pounds
- Gochujang (Korean chili paste): 1/2 cup
- Soy sauce: 1/4 cup
- Brown sugar: 1/4 cup
- Sesame oil: 2 tablespoons
- Garlic cloves, minced: 4
- Ginger, grated: 2 tablespoons
- Green onions, thinly sliced: 1/2 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large bowl, combine the pork, gochujang, soy sauce, brown sugar, sesame oil, garlic, ginger, and green onions. Mix well to coat the pork.
- Marinate the pork for at least 30 minutes or up to overnight.
- Heat a large skillet or wok over medium-high heat.
- Remove the pork from the marinade and discard the marinade.
- Fry the pork in the skillet, turning occasionally, until golden brown on all sides, about 15 minutes.
- Remove the pork from the skillet and set aside.
- Add the celery to the skillet and stir-fry until tender, about 5 minutes.
- Return the pork to the skillet and combine with the celery.
- Cook for an additional 5-7 minutes, or until the pork is cooked through.
Nutritional Information:
- Calories: 450 per serving
- Protein: 30 grams
- Fat: 25 grams
- Carbohydrates: 50 grams
Dish Characteristics:
- Savory and spicy
- Crispy pork with tender celery
- Balanced flavors of sweetness, saltiness, and heat
User Comments:
- "This dish was amazing! The pork was juicy and flavorful, while the celery added a nice freshness."
- "The gochujang gave the dish a delicious kick that paired perfectly with the crispy pork."
- "It was a great way to introduce Korean flavors to my American friends."
Special Precautions and Tips:
- Use a high-quality gochujang for the best flavor.
- If you don't have a wok, a large skillet will work just fine.
- Serve with steamed rice or your favorite side dishes.
