Spicy Fried Pork

Recipe Type: Main Dish

Ingredients

Procedure

Preparation:

Thin slice the pork (about 1/8 of an inch thick).

Place the pork into a mixing bowl and add the cooking wine, salt, and black pepper.

Mix well and let stand for at least 10 minutes.

Cut the Onion in half from top to bottom, then thick slice each half crosswise (about 1/4 to 1/2 inch thick).

Cut the green onions into about 1 1/2 inch long sections.

Slice the peppers on a diagonal (about 1/8 inch thick slices).

Mix Seasoning Paste

Place the Asian pear, garlic, peppers, and water into a blender, and blend into a smooth paste.

Combine all of the seasoning paste ingredients in a mixing bowl, mix well, and let stand ten minutes.

Add the pork and onion to the seasoning paste and mix well.

Cover and let stand in the refrigerator for 3 to 12 hours.

Cook

Lightly oil a cooking pan and heat over medium high heat.

Add the marinated pork mix and stir fry about four or five minutes.

Add the green onions and peppers, and stir fry another two minutes.

Serve

Serve with steamed white rice and ban chan.

May also be served Ssam style with loose leaf lettuce, Ssamjang, raw garlic slices, etc

Images

Thin sliced pork	Coarse gochugaru	Fine gochugaru
Green onion/Onion	Vegetable mix	Marinating pork
Jeyuk Bokkeum, salt brined cucumber, soy pickled garlic

Tips

For ease in slicing the pork, partially freeze it until firm. You will be able to get more uniform slices this way.

Marinated raw pork may be frozen for later use. Keeps well for up to three months in a well (vacuum) sealed container. Up to two weeks in freezer wrap or three weeks in plastic "lock" bags.

Nutrition Facts