Recipe: Crispy Korean-Style Pork | Andrew Zimmern

pork belly

🥗Healthier: pork tenderloin

💰Cheaper: chicken thighs

Pork tenderloin is leaner while chicken thighs provide a more economical option.

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos are often less expensive.

cornstarch

🥗Healthier: arrowroot powder

💰Cheaper: potato starch

Arrowroot is a healthier thickening agent; potato starch is usually cheaper.

vegetable oil

🥗Healthier: coconut oil

💰Cheaper: canola oil

Coconut oil offers health benefits, while canola oil is a budget-friendly option.

Combine 5 tablespoons of cornstarch with 1/2 cup of cold water in a bowl and swirl to combine.

Let the cornstarch slurry sit until the water becomes clear on top and the starch settles at the bottom.

Trim boneless pork chops, leaving a little fat, and cut into strips about a third of an inch wide.

Chop about 1/2 cup of scallions and add to the pork.

Season the mixture with salt, ground white pepper, 1 tablespoon of rice wine, and 1 teaspoon of dark soy sauce, then stir to combine.

Slice 1/2 onion thinly using a mandolin for uniformity.

Pour off the water from the cornstarch slurry, keeping the hydrated cornstarch paste.

Mix the cornstarch paste into the pork mixture along with the sliced onion.

Prepare the dipping sauce by simmering coconut sugar, orange juice, lime juice, minced Thai chili, 1 tablespoon soy sauce, 1 tablespoon fish sauce, and a bit of rice wine on low heat.

Add minced garlic and ginger threads to the sauce and stir until the sugar melts and the sauce thickens with the cornstarch slurry.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens