Categories: Asian
Ingredients
- 1 lb / 500g boneless pork shoulder (excess fat trimmed) (Note 1)
- Marinade
- 1 small pear, grated (1/2 cup) (or nashi pear OR apple) (Note 2)
- 1/2 medium onion, grated (1/4 cup) (brown, white or yellow)
- 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) OR see Note 3 for substitution
- Stir Fry
- 1 tbsp oil
- 1 garlic, minced
- 1 onion, halved and sliced (brown, white or yellow)
- To Serve
- 1 scallion/shallot stalk, sliced
- Sesame seeds
- Rice
Directions
-
Cut pork into thin slices. If using pork shoulder, as I did, halve it lengthwise to form two long pieces, then slice the pieces. See photo below.
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Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
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To cook, heat oil in a large non stick skillet (Note 4) 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.
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Serve immediately with rice, garnished with sliced shallots and sesame seeds.