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…