Spicy Korean Pork Stir Fry
RecipeTin Eats
RecipeTin Eats
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Ingredients

  • 10 min
  • 5 min
  • 15 min
  • 30 minutes
  • 4 Ingredients 1 lb
  • / 500 g boneless pork shoulder (excess fat trimmed) (Note 1) Marinade 1 small pear, grated (1/2 cup) (or nashi pear OR apple) (Note 2) ½ medium onion, grated (1/4 cup) (brown, white or yellow) ½ tsp fresh ginger, minced or finely chopped 1 garlic clove, crushed 1 tbsp soy sauce (all purpose or light soy sauce) 2 tbsp brown sugar 2 tsp sesame oil 3 tbsp gochujang (Korean Hot Pepper Paste) OR see Note 3 for substitution Stir Fry 1 tbsp oil 1 garlic, minced 1 onion, halved and sliced (brown, white or yellow) To Serve 1 scallion/shallot stalk, sliced Sesame seeds Rice Instructions Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces. See photo below. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight. To cook, heat oil in a large non stick skillet (Note 4) over high heat. Add garlic and onion, cook for 2 minutes until translucent. Add pork and cook for 5 minutes or until dark golden and caramelised, and just cooked through. Serve immediately with rice, garnished with sliced shallots and sesame seeds. Notes 1. Pork shoulder is ideal for this recipe because it's got a bit of fat marbled throughout it. At Korean BBQ, this is made using pork belly which is too fatty for a stir fry like this (in my personal view). It will also work with any pork cuts suitable for stir frying, like tenderloin, but the meat will be leaner.2. This recipe works best with pear, next best with nashi pear and as a last substitute, red apple works great too. The use of pears and apples in marinades is a classic Korean technique which works brilliantly.3. Gochujang is a Korean paste that is used in a lot of Korean recipes. It's spicy and savoury, with a touch of sweet. It's a secret weapon because it's got so many layers of flavour! It can be purchased at Asian grocery stores (~$3), or online here (Aus) or here(US). It's a bit difficult to make your own, but if you are interested, you can read about that here. However! The good news if you are keen to try this and can't get Gochujang is that you can achieve a similar flavour by using the following instead: 2 tbsp sriracha + 1 tbsp miso paste + ½ tsp sugar (white or brown). The stir fry does not taste exactly the same but is very similar, with the same sticky spicy slightly sweet glaze with great depth of flavour!4. I strongly recommend cooking this in a NON STICK pan because the marinade is quite jammy so it will caramelise and stick to the pan. If you do not have a non stick pan, an easy way to clean the fry pan is to fill with some water and bring it to a simmer on the stove. This will loosen the caramelised bits stuck to the fry pan.5. Adapted from this Dwaejibulgogi Korean Spicy BBQ Pork recipe from Maangchi, a wonderful authentic Korean food blog. The original recipe is for Korean BBQ Pork rather than a stir fry, but I find that the marinade is plentiful and comes out beautifully juicy and sticky, making it a perfect base for a simple but flavour loaded stir fry! Traditionally, this is made with thin slices of pork belly then served in lettuce wraps with Ssamjang Korean sauce (recipe link to Maangchi website) - classic Korean BBQ way! 3.4.3177

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