Stir-Fried Pork Belly and Mung Bean Sprouts recipe - ingredients, nutrition and when to eat it
This one-pan dish is made by quickly stir-frying thinly sliced pork belly and mung bean sprouts over high heat.
This one-pan dish is made by quickly stir-frying thinly sliced pork belly and mung bean sprouts over high heat. The savory meat takes on the aroma of garlic, while the sprouts stay crisp, making it a great dinner option.
Vegetables · 15 minutes to cook
Nutrition (per 295.3g serving): 510.2 kcal · protein 21g · carbohydrate 6.1g · fat 43.2g · sodium 1274.7mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Mung bean sprouts release water easily, so heat the pan well and add them at the end for a quick stir-fry.
Tips: If the pork belly releases a lot of fat, blot some up with a paper towel before adding the sprouts.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Thinly sliced pork belly — 120 g
- Mung bean sprouts — 150 g
- Garlic — 2 pc
- Soy sauce — 1 Tbsp
- Ground black pepper — 0.2 tsp
- Sesame oil — 0.5 tsp
- Toasted sesame seeds — 0.5 tsp