KOREAN PORK

What can be better than cooking marinaded meat over hot coals or under the roaring fire of the Roccbox or stir fry in a wok.Quick and easy cook and so tasty.  DRINK SUGGESTION:  If you want a beer, look no further than Asahi, although Japanese, it really hits the notes of the sweet and spicy flavour of the dish, wine wise a beautiful Alsace white which is  off dry rather than sweet but a lot of lime and tropical fruit flavours which are strong enough to stand up to the pork belly.

Korean Pork Belly.jpg

Ingredients

  • 600g   pork belly, chilled or frozen for easier slicing

 

Marinade

  • ½ onion, sliced 

  • 3 spring onions.

  • 3 cloves garlic, minced

  • 1 teaspoon ginger, minced

  • 55g korean red chilli paste(gochujang)

  • 1 teaspoon red pepper flakes

  • 60ml soy sauce

  • 3 tablespoons rice wine

  • 1 tablespoon sesame oil

  • 1 tablespoon sugar

  • 1 teaspoon black pepper

  • 1 tablespoon canola oil

To Serve

  • sesame seed and crushed peanuts, to garnish

  • rice, to serve

Method

1. Slice the frozen pork belly into fine slithers and place in a bowl. 

2. Combine the marinade ingredients and pour over the pork, allow to marinade for an hour.

3. Heat some vegetable oil a cast iron pan in Roccbox or heat a wok if you are using one. 

4. Add the pork mix and stir fry for 7/10 minutes until the pork is cooked.

5. Garnish with sesame seeds and crushed peanuts  and serve with rice.

Hints & Tips

This is a perfect dish for the Roccbox, and takes only a few minutes. The chilli paste is available in most supermarkets and from Amazon.