Savory Spoon Worm and Pork over Rice

Have you ever tried a dish at a restaurant that was so incredible you just had to figure out how to make it at home? That’s exactly what happened to me. After enjoying a pricey plate of what I now know is a classic coastal delicacy, I was determined to recreate it. The result? A recipe that’s not only a fraction of the cost but, dare I say, even more delicious. This dish is a surprisingly simple stir-fry that comes together in about 30 minutes, making it perfect for an adventurous weeknight dinner. It features a unique star ingredient, the spoon worm, which has a wonderfully tender yet slightly crisp texture. Paired with savory pork and fragrant garlic chives over a bed of fluffy steamed rice, this dish packs a powerful punch of umami and seaside freshness. Don’t be intimidated by the name or the ingredients; it’s incredibly easy to master, and the payoff is a truly unforgettable meal.

Let’s gather our ingredients. The list is short and simple, but the combination is magical. For this recipe, you will need:

For the Stir-Fry:

• Spoon Worms (Urechis unicinctus): 1 portion (about 200-250g). These are marine invertebrates sometimes called “sea penis” due to their shape. You can typically find them fresh or frozen at a well-stocked Asian seafood market. Their flavor is mild and sweet, and their texture is key to the dish. If you absolutely can’t find them, calamari rings or razor clams can be a substitute, though the unique texture will be different.
• Pork: 80g. The original restaurant version uses fatty pork belly for a richer flavor, but I prefer using leaner pork collar (often sold as Boston butt) for a meatier bite. You can use whichever you prefer.
• Garlic Chives: about 50g. These are flat, wide chives with a distinct garlicky flavor, different from regular round chives. You’ll find them in most Asian grocery stores. If unavailable, you can substitute with the green parts of 3-4 scallions, plus one finely minced clove of garlic to mimic the flavor.
• Cooking Oil: 1 tablespoon. Any neutral oil like canola, vegetable, or grapeseed oil works.
• Light Soy Sauce: ½ tablespoon. This is for adding savory, salty flavor. Don’t confuse it with dark soy sauce, which is mainly for color.
• Salt: A pinch, to taste.

For the Rice:

• Rice: 2 handfuls of short or medium-grain rice.
• Water: For soaking and steaming.

Here is the step-by-step guide to creating this masterpiece. Just follow along, and you’ll be amazed at how simple it is.

1. First, prepare your rice. Wash it thoroughly under cold water until the water runs mostly clear, then add just enough fresh water to cover it and let it soak. This helps the grains cook more evenly.
2. Steam the rice until it’s soft and fluffy. You can use a rice cooker or a pot on the stove.
3. Once cooked, scoop your desired portion of rice into a small bowl and press it down firmly to pack it in.
4. Carefully invert the bowl onto your serving plate to create a neat dome of rice.
5. Now for the prep. Finely dice your pork and chop the garlic chives into small sections.
6. It’s time to meet our star ingredient: the spoon worm.
7. You’ll notice a ring of small, golden-brown bristles at one end.
8. This part, along with the innards, needs to be removed. You can either snip the entire tip off or, if you want to be frugal (especially when they’re expensive!), you can simply squeeze firmly from the bottom to push the guts out through the tip.
9. The other end has two smaller, thorn-like appendages that also need to be trimmed off.
10. Once you’ve cleaned all the spoon worms, give them a final rinse under cold water.
11. Here comes the most critical step for getting the perfect texture. Fill a pot with water and heat it until you just start to see tiny bubbles forming at the bottom. Turn off the heat immediately. I repeat, as soon as you see those tiny bubbles, kill the heat! Add the cleaned spoon worms and stir them around in the hot water.
12. The moment they firm up into a tube-like shape, which only takes a few seconds, quickly remove them and plunge them into a bowl of ice-cold water. This stops the cooking process and ensures they remain tender.
13. They can be a bit slippery to handle. The easiest way to cut them into bite-sized pieces is with a pair of clean kitchen scissors.
14. Now, let’s get cooking! Heat your wok or skillet over medium-high heat, then add the oil. Once the oil is hot, add the diced pork and a pinch of salt. Stir-fry until the pork is cooked through and lightly browned.
15. Pour in the light soy sauce.
16. Give it a quick stir to coat the pork evenly, then toss in the chopped garlic chives.
17. Stir-fry just until the chives have wilted slightly. And now for another crucial tip: turn off the heat. Completely off!
18. With the heat off, add the blanched spoon worm pieces to the pan.
19. Gently toss everything together just to combine and let the residual heat warm the spoon worms through. This prevents them from becoming tough and rubbery.
20. Spoon the glorious stir-fry over and around your dome of rice.
21. And there you have it—a stunning, restaurant-quality dish made right in your own kitchen!

The first time I took a bite of my homemade version, I was blown away. The combination of textures is simply divine—the fluffy rice, the savory and tender pork, the crisp-tender spoon worms, and the bright, aromatic burst from the garlic chives. Every spoonful is a perfect balance of savory, umami flavors with a hint of seafood sweetness that transports you straight to the coast. Making this dish at home is not only incredibly rewarding but also gives you full control over the ingredients, guaranteeing a freshness and flavor that no restaurant can beat. I truly hope you give this recipe a try. It might seem like a leap of faith with an unfamiliar ingredient, but I promise the reward is a bowl of pure, savory bliss. Let me know how it turns out in the comments—I’d love to hear about your culinary adventure