Ingredients:

  • 5 lbs Pork Shoulder (or Loin), sliced thinly
  • 1 Tbsp Soy Sauce (low sodium) for marinade
  • 1 tsp Fresh Ginger, grated
  • 2 cloves Garlic, minced
  • 1 Tbsp Neutral Oil for marinating
  • 3 Tbsp Gochujang (Korean Chili Paste)
  • 1 Tbsp Gochugaru (Korean Chili Flakes)
  • 2 Tbsp Honey or Maple Syrup
  • 2 Tbsp Soy Sauce (low sodium) for sauce
  • 1 Tbsp Rice Vinegar
  • 1 tsp Sesame Oil (toasted)
  • 1/2 tsp Black Pepper, freshly ground
  • 3 Tbsp Neutral Oil (for cooking)
  • 1 medium Yellow Onion, thinly sliced
  • 8 cups Napa Cabbage, roughly chopped (separate white and green parts)
  • 4 stalks Spring Onions/Scallions, sliced (half for cooking, half for garnish)
  • 1 Tbsp Toasted Sesame Seeds, for garnish

Instructions:

  1. Slice the pork thinly against the grain. Combine with the marinade ingredients (1 Tbsp Soy Sauce, Ginger, Garlic, 1 Tbsp Oil). Set aside for 10-30 minutes.
  2. Slice the onion. Chop the Napa cabbage, keeping the thick white parts separate from the leafy green parts. Slice the spring onions.
  3. Whisk together all ingredients listed for the Blazing Sauce in a small bowl: Gochujang, Gochugaru, Honey, 2 Tbsp Soy Sauce, Rice Vinegar, Sesame Oil, and Black Pepper. Set aside.
  4. Place a wok or large frying pan over high heat. Add 1 tablespoon of neutral oil. Wait until the oil is shimmering and almost smoking. Sear the marinated pork in a single layer (in batches if necessary) until deeply browned, about 2-3 minutes per batch. Remove the pork from the wok and set aside, reserving any juices.
  5. Add the remaining 2 tablespoons of oil to the wok. Add the sliced yellow onion and the white, thick parts of the Napa cabbage. Stir-fry rapidly for 2 minutes until slightly softened.
  6. Add the green leafy parts of the Napa cabbage and half of the sliced spring onions. Stir-fry for another 1-2 minutes, until the greens have just wilted but still retain crunch.
  7. Return the seared pork and any reserved juices to the wok. Pour the entire Blazing Sauce mixture over the pork and vegetables.
  8. Toss vigorously to coat everything evenly (about 60 seconds). Cook until the sauce is glossy and bubbling and the pork is fully cooked. Serve immediately over steamed rice, garnished with the remaining spring onions and toasted sesame seeds.