Korean · Dinner
Sweet and Spicy Fried Pork
Bite-size pork pieces are double-fried until shatteringly crisp, then tossed in a glossy gochujang-based sauce built on garlic, ginger, and honey for balanced sweetness and heat. Finished with sesame seeds and scallion, the dish is served over steamed rice as a Korean-style fried chicken riff using pork instead.
$5
20 minsPrep
20 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.3gProtein
22.9gFat
57.8gCarbs
15.2gSugar
1.8gFiber
1380mgSodium
135mgChol
3.9gSat Fat
790mgPotassium
55mgCalcium
2.8mgIron
0.9mcgVitamin B12
3.5mgVitamin C
protein-rich
gluten-free-adaptable
sweet-heat
hidden-gems
Instructions
1
Prep
Cut the pork tenderloin into bite-size pieces, pat dry, then toss with cornstarch in a bowl until fully coated.
2
Fry
Heat vegetable oil in a heavy pot over medium-high heat to 350°F, then fry pork in batches for 3 to 4 minutes until pale golden and just cooked through.
3
Rest
Set the fried pork on a wire rack for 10 minutes to let the crust firm up.
4
Bloom
Combine gochujang, minced garlic, grated ginger, soy sauce, rice vinegar, and honey in a small skillet over medium heat for 1 minute until glossy.
5
Toss
Add the fried pork to the skillet and toss over medium heat for 30 seconds until evenly coated, then drizzle with sesame oil.
6
Plate
Spoon the rice onto a plate, pile the glazed pork alongside it, then scatter sesame seeds and sliced scallion on top and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g pork tenderloin
- 1/2 cup60g cornstarch
- 2/3 cup160ml vegetable oil
- 3 tbsp54g gochujang
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp30ml soy sauce
- 2 tbsp30ml rice vinegar
- 2 tbsp40g honey
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp sesame seeds
- 22 scallion
- 1 1/3 cup220g white-rice-cooked
