Iberico Pork Jowl Stir-Fried Ramyeon - Stir-Fry with Dried Shrimp and Soy-Based Sauce for a Chinese Restaurant Vibe

Steps

1. 1

   Slice the pork jowl 1.5-2cm thick and sear in a pan until golden with the Maillard reaction.

2. 2

   Cut the onion, cabbage, and green onion into large chunks.

3. 3

   In the same pan, stir-fry the dried shrimp to draw out the aroma.

4. 4

   Add onion and cabbage and stir-fry over medium heat for 30 seconds using the remaining pork oil, then add garlic and the white part of green onion and stir-fry for another 30 seconds.

5. 5

   Add fine chili powder and paprika powder and stir-fry, then add soy sauce and sugar and stir-fry until the moisture evaporates.

6. 6

   Add anchovy fish sauce, briefly stir-fry, then add water and bring to a boil.

7. 7

   Add ramyeon noodles and seasoning packet and stir-fry on high heat for 2 minutes, then add the pork jowl and cook for another 2 minutes.

8. 8

   Add cheongyang chili, the green parts of green onion, and minced scallion greens to finish.