BigBoy is someone who can't live without spice; every meal has to have a bit of heat to feel complete. For this Korean spicy pork stew, I added a special type of chili that is fiery hot.
During a recent trip to Australia, I visited a farm where I came across a chili pepper reputed to be extremely hot (the orange-yellow one in the food photo). It’s called the "Trinidad Scorpion Yellow Cardi 🌶." The farm owner mentioned that this chili is exceptionally spicy. Intrigued by it, I was given a few to take home, and I eventually brought them back to Hong Kong.
This Korean Spicy Pork stew is perfect for winter. A bite of spicy pork followed by a mouthful of white rice instantly warms you up. This spicy version by BigBoy will have you sweating—at first, the spice doesn’t seem too intense and the flavour is irresistible, but soon after swallowing, the heat rushes up your throat, giving you a fiery sensation. Indeed, it’s the Trinidad Scorpion Pepper! Each bite is a challenge, but the flavour is addictive. Wrapped in shiso leaves or lettuce, it’s absolutely irresistible. Of course, for those cooking at home, using regular chillies will do just fine.
Ingredients (serve 2)
Basic Ingredients
Pork Slices | 400g |
|---|---|
Onion (Strips) | ½ bulb |
Cabbage (Julienne) | ¼ bulb |
Garlic (Sliced) | 2 cloves |
Green Pepper (Sliced) | 2 pcs |
Lettuce | few slices |
Chilli Paste
Onion (Strips) | ½ bulb |
|---|---|
Garlic (Sliced) | 3 cloves |
Bird's Eye Chilli | 1 pc |
Korean Gochujang | 2 tbsp |
Soy Sauce | 2 tbsp |
Mirin | 3 tbsp |
Sesame Oil | 1 tbsp |
Water | 100 ml |
Steps
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