Spicy Korean Pork Belly Stir-Fry with Bean Sprouts

1In a bowl, mix together the fish sauce (2 tablespoons), soy sauce (2 tablespoons), oyster sauce (2 tablespoons), gochujang (1 tablespoon), white vinegar (1 tablespoon), lemon (1) juice, sesame oil (1 tablespoon), sugar (1 tablespoon), and a pinch of salt to create the marinade.

2Add the sliced pork belly (500 g) to the marinade, ensuring all pieces are well coated. Let it marinate for at least 30 minutes, or up to 2 hours in the refrigerator for deeper flavor.

3Heat a large skillet or wok over medium-high heat. Add the marinated pork belly (500 g) and cook until browned and crispy, about 5-7 minutes, stirring occasionally.

4Once the pork is cooked, add the sliced big onion (1) and minced garlic (4 cloves) to the skillet. Stir-fry for another 2-3 minutes until the onion is translucent and fragrant.

5Add the chopped spring onions (2), bean sprouts (200 g), and sliced Thai bird's eye chillies (2) to the skillet. Stir-fry for an additional 2-3 minutes until the bean sprouts (200 g) are tender but still crunchy.

6Drizzle the chilli oil (1 tablespoon) over the stir-fry and mix well to combine all the flavors. Adjust seasoning with salt if needed.

7Serve hot, garnished with extra spring onions (2) if desired.