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.

• 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

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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.