Berkshire Spicy Pork Stir-Fry 7.5 lb

Today’s rice-stealer at our house is spicy-sweet stir-fried pork (jeyuk-bokkeum).
Fresh pork belly is generously coated in a deep, rich gochujang sauce,
locking in the juices with a clean, spicy kick.
Nutty rendered fat meets the sweet notes of garlic and onion,
for that magical flavor that makes a bowl of rice disappear in a bite.
Tender lean meat and chewy fat in harmony,
with a subtle smoky char that keeps you reaching for more.
We’ve packed it generously so families and friends can share.
Set a hearty, restaurant-quality pork spread at home.

Cooking tips
- Thawing: From frozen, thaw in the fridge 6–8 hours; in a hurry, submerge the sealed bag in running cold water 30–40 minutes.
- Preheat pan: Heat a heavy pan over medium-high 1–2 minutes, then add just 1 tbsp cooking oil.
- Stir-fry: Don’t overcrowd. Spread the meat and leave 2–3 minutes until browned; flip, then cook 3–4 more minutes on medium to keep it juicy.
- Veg add-ins: Add onion, scallions, carrot, and zucchini in the last 2 minutes for crunch.
- Seasoning: For more sweetness add 1/2 tbsp oligosyrup; for extra heat add sliced Cheongyang chili.
- Finish: Just before turning off the heat, drizzle sesame oil, sprinkle sesame seeds, and chopped scallions.
- Rice-stealer complete: Serve over hot white rice and top with a little crushed seaweed for the perfect rice bowl.
- Storage: Cool leftovers, store airtight in the fridge up to 2 days, and reheat in the microwave for 1 minute 30 seconds.