Spicy Stir-Fried Pork Skin (Dwaeji Kkeopdegi Bokkeum)
Chewy pork skin stir-fried in a spicy-sweet sauce, perfect as a drinking snack or a side dish with rice. Rich in collagen with a satisfying chew, and the spicy sauce pairs equally well with rice and drinks.
Ingredients
Main
- Pork skin500g
- Onion1
- Green onion1 handful
- Cheongyang chili1
- Bay leaves2 slices
- Ginger powder1 tsp
- Garlic cloves4 cloves
- Salt1/2 tsp
- Black pepperA little
Sauce
- Red pepper flakes (gochugaru)3 tbsp
- Gochujang (red chili paste)1.5 tbsp
- Soy sauce4 tbsp
- Minced garlic1.5 tbsp
- Oligo syrup2 tbsp
- Sugar1 tbsp
- Sesame oil1 tbsp
- Oyster sauce2 tbsp
Directions
- 1
Pour plenty of water into a pot and add bay leaves, ginger powder, black pepper, salt, and garlic, then bring to a boil.
- 2
Once the water starts boiling, add the pork skin and boil. If the water threatens to boil over, lower the heat.
- 3
Boil for about 20 minutes for a tender texture.
- 4
Drain the pork skin after 20 minutes of boiling and let it cool slightly.
- 5
While the pork skin cools, make the sauce.
- 6
Cut the cooled pork skin into bite-sized pieces.
- 7
Heat oil in a pan and stir-fry the onion.
- 8
Add the prepared pork skin and stir-fry briefly together.
- 9
Add the sauce and stir-fry evenly.
- 10
Once the sauce has reduced and coated the pork skin, add the green onion and stir-fry briefly to finish.
Tips
If you want an extra spicy kick, add more Cheongyang chili peppers. If you're not a fan of spicy food, feel free to leave them out.