Ingredients
The following ingredients have 4 Servings
- 1 lb / 500g boneless pork shoulder ((excess fat trimmed) (Note 1))
- 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)
- 1 tbsp oil
- 1 garlic (, minced)
- 1 onion (, halved and sliced (brown, white or yellow))
- 1 scallion/shallot stalk (, sliced)
- Sesame seeds
- Rice
Instruction
- 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.
- Combine Marinade ingredients in a bowl. Add pork. Marinate for 30 minutes, or overnight.
- 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.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots and sesame seeds.
