Kanpungki Recipe

Slice and marinade

Thinly slice 1 lb pork shoulder or pork belly into bite-sized strips (about 1/4" thick). In a bowl combine 2 tbs soy sauce, 1 tbs shaoxing wine, 2 tbs cornstarch, 1 egg white, 1 tsp white pepper and 1/2 tsp salt. Add the pork and mix thoroughly so each piece is coated. Marinate at least 20 minutes at room temperature or up to 2 hours in the refrigerator.

Prepare batter

In a bowl whisk together 3/4 cup all-purpose flour, 1/4 cup cornstarch and 1/2 tsp baking powder. Gradually add 1/2 cup ice water until you have a slightly thick, smooth batter that coats the back of a spoon but still flows. Keep batter cold.

Coat and fry

Heat 4 cups vegetable oil in a wok or deep pot over medium-high heat to 350°F (175°C). Dip marinated pork pieces into the batter to coat, letting excess drip off. Fry in batches so pieces do not stick; fry 3–4 minutes per batch until golden and crisp. Remove with a slotted spoon to a wire rack or paper towel-lined plate to drain. Maintain oil temperature between batches.

Prepare sauce mix

In a small bowl combine 1 tbs soy sauce, 1 tbs oyster sauce, 1 tbs rice vinegar, 2 tsp sugar and 1/2 cup chicken or pork stock. Stir to dissolve sugar.

Cook aromatics and chilies

In a clean wok or large skillet heat 1 tbs oil over medium-high heat. Add the dried red chilies and stir-fry briefly until they darken and become fragrant (about 30 seconds). Add minced garlic (3 cloves), minced ginger (1 tbs) and the white parts of the green onions. Stir-fry 20–30 seconds, careful not to burn the garlic.

Make sauce and finish

Pour the prepared sauce mix into the wok. Bring to a simmer. Mix 1 tsp cornstarch with 1 tbs water to make a slurry and stir into the simmering sauce to thicken; cook 1 minute until glossy. Stir in 1/2 tsp sesame oil. Add the fried pork and toss quickly and gently so every piece is coated with sauce but remains crisp, about 30–45 seconds. Turn off the heat and add sliced green onion greens; toss once.

Transfer Kanpungki to a serving platter. Sprinkle with toasted sesame seeds and additional sliced green onion greens. Serve immediately with steamed rice.