Categories: Asian

Ingredients

• 1 lb / 500g boneless pork shoulder (excess fat trimmed) (Note 1)
• Marinade
• 1 small pear, grated (1/2 cup) (or nashi pear OR apple) (Note 2)
• 1/2 medium onion, grated (1/4 cup) (brown, white or yellow)
• 1/2 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

Directions

1. 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.

2. Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.

3. 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.

4. Serve immediately with rice, garnished with sliced shallots and sesame seeds.

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