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    Korean-style pork

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    Korean-style pork

    Korean home cooking is set to be the next big trend. This is our version of daeji bulgogi, a sweet and spicy pork dish usually cooked over a charcoal grill. Serve on rice, or roll up in lettuce with crunchy pickled vegetables.

    • Preparation time: 15 minutes, plus marinating
    • Cooking time: 15 minutes
    • Total time: 30 minutes, plus marinating

    Serves: 2


    2 pork shoulder steaks (about 150g each), cut into thin strips

    1 tbsp vegetable or groundnut oil

    1 red pepper, sliced

    5 salad onions, finely shredded



    2 tbsp soy sauce

    2 tbsp chilli bean sauce

    2 tbsp shaoxing rice wine

    3 tbsp soft dark brown sugar

    1 tbsp toasted sesame oil

    2 garlic cloves, crushed

    1 tbsp grated fresh root ginger

    1 tsp mild chilli powder

     ¼ tsp crushed black pepper



    1. Mix all the marinade ingredients together in a bowl and add the pork. Cover, chill and marinate for at least
    an hour, or overnight if you have time.

    2. Heat the oil in a large frying pan over a high heat until smoking hot. Drain the pork from the marinade and fry for 4-5 minutes. You want it to be caramelised in places, so it may be best to do this in batches; don’t move it around too much.

    3. Remove the pork from the pan, tip in the pepper and cook for 2 minutes, then add the onions; cook for 1 minute. Mix the pork with the vegetables and serve, with sticky rice, shredded salad onions and a scattering of toasted sesame seeds, if liked.

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    This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.


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