Korean BBQ is fantastic. Go to your yellow pages, find the closest Korean BBQ restaurant and go – you’ll never look back. One particular favourite is marinated chilli pork. Strips of pork belly, marinated in a mild Korean chilli sauce. Some Asian supermarkets will have it marinated, frozen and ready for you to enjoy at home.
Now it’s just not like me to leave it alone and so here’s my little twist for 1/2 kg of chilli pork
- 1 onion thinly slices
- 6 cloves garlic thinly slices
- Bean sprout
- Thinly sliced red pepper
- Spring onions, white stalky bits and the green tips for garnish
- 1/2 large carrot thinly jullienned
- Soy, Shao Shing Wine and toasted sesame seeds for garnish.
Start by cooking the pork in batches on high heat until singed, maybe even crispy on the edges. Don’t overcrowd you pan, or you’ll lose heat and the meat will stew.
While cooking the last batch of pork, add the thin onions and garlic. These need to cook until they have significant colour. Next add the remainder of the cooked meat, carrots and spring onions.
When all is cooked well and most the moisture has evaporated, add the bean sprouts and red pepper and cook till just wilted. I like then to degalze the pan with the Shao Shing wine and lift all the burnt bits up and back into the pan.
Season with soy and white pepper to taste.
Today Suzy has me on a diet, and so instead of steaming hot rice, we are serving the chilli pork in lettuce cups. Not bad at all…….. just means I have more space for dessert 🙂