Spicy Korean Pork Stir-fry | Marion's Kitchen
Spicy Korean Pork Stir-fry | Marion's Kitchen
Ingredients
Main
- 400g (14 oz) pork scotch fillets (also known as pork neck or pork shoulder steaks), thinly sliced
- 1 tablespoon vegetable oil
- 3 garlic cloves, finely chopped
- 1 onion, sliced
- ½ cup finely shredded carrot
- 4 spring onions (scallions), cut into batons
- ¼ tsp sesame seeds, plus extra to serve
- finely grated zest of 1 lemon
- steamed rice, to serve
Spicy marinade
- 3 tablespoons gochujang*
- 2 tablespoons soy sauce
- 2 tsp white sugar
- 1 teaspoon finely grated ginger
- 1 tablespoon sesame oil
Instructions
- 1
In a large bowl mix together the marinade ingredients. Add pork slices to the marinade and toss to coat.
15 min - 2
Heat the vegetable oil in a wok over medium-high heat. Add the garlic and onion and stir-fry for 10 seconds. Add the pork and all the marinade. Spread the pork out in the pan and allow it to sear for about half a minute before stir-frying. Repeat the searing and stir-frying process another 2-3 times or until the pork is just cooked. Then add the carrot and spring onion and stir-fry for another half a minute.
10 min - 3
Turn the heat off and sprinkle with sesame seeds and toss through the lemon zest.
0 - 4
Serve with steamed rice and sprinkle with extra sesame seeds.
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