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Pork Neck Gochujang Ketchup Braise

Costo $15, ahorrar $10

Fuente: Recommended by CookPal

  • 60 Min
  • 2 Porciones
  • $15

INGREDIENTES

  • Meat

    • 🍖 400-500g pork neck

  • Coating

    • 3 tbsp cornstarch

  • Marinade

    • 1 tbsp rice wine
    • 0.2 tsp ginger powder
    • 🧂 A pinch of salt
    • Adequate amount of black pepper

  • Sauce

    • 1 tbsp gochujang
    • 1 tbsp ketchup
    • 1 tbsp soy sauce
    • 💧 3 tbsp water
    • 2 tbsp vinegar
    • 1 tbsp cooking wine
    • 3 tbsp oligo syrup
    • 🧄 0.5 tbsp minced garlic

PASOS

1

Cut the pork neck into bite-sized pieces.

2

Marinate the pork with rice wine, ginger powder, salt, and black pepper. Mix well and let it sit for a while.

3

Coat the marinated pork evenly with cornstarch.

4

Heat a pan with enough cooking oil and fry the pork on medium heat until golden brown on both sides.

5

Remove the fried pork and set aside. Taste it as is for a preview of the flavor.

6

In the same pan, combine gochujang, ketchup, soy sauce, water, vinegar, cooking wine, oligo syrup, and minced garlic. Stir and simmer until thickened.

7

Add the fried pork to the sauce and stir until evenly coated.

8

Serve the pork neck gochujang ketchup braise hot.

NUTRIENTES

Por 1 porción

🔥

450

Calorías

  • 30g
    Proteína
  • 20g
    Carbohidratos
  • 25g
    Grasas

💡 Consejos

Use fresh pork for better flavor.Adjust the sauce ingredients to your taste preference.Serve with steamed rice or fresh vegetables for a balanced meal.

⚠️ Precauciones

Esta receta es solo para inspiración. El uso específico debe ajustarse según las diferencias individuales.