Categories: Asian

Ingredients

• 1 lb boneless pork shoulder (excess fat trimmed)
• Marinade
• 1 small pear, grated (1/2 cup) (or nashi pear OR apple)
• 1/2 medium onion, grated (1/4 cup)
• 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)
• Stir fry
• 1 tbsp oil
• 1 garlic, minced
• 1 onion, halved and sliced
• To serve
• 1 scallion/shallot stalk, sliced
• Sesame seeds

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.

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 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.

Email to a friend | Print this recipe | Back