KOREAN PORK

by Neil Clifton

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. 

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 & TRICKS

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.

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

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