Ingredients
- 700g pork shoulder
- 1 medium brown onion, sliced
- 3 tbsp vegetable oil
- 2 spring onions, sliced
- 1 tbsp sesame seeds, toasted
- 1 cucumber, sliced
- 1 Oakleaf lettuce
- 3 cups Steamed rice, to serve
- MARINADE
- 1 large red apple
- 1 small brown onion
- 3 tbsp soy sauce
- 3 tbsp gochujang
- 3 tbsp honey
- 2 tbsp gochugaru
- 2 tbsp mirin
- 1 tbsp ginger, minced
- 1 tbsp garlic, minced
Method
- Chop pork into small pieces and put into a glass bowl. Place all marinade ingredients into a food processor and blend until a paste forms. Pour marinade over the pork, mix to combine and set aside to marinate for a minimum of 30 minutes.
- Heat oil in a wok on medium-high heat, then add in the meat and cook until it is about 60% cooked. Add in the sliced onion and continue cooking until the meat is fully cooked.
- Divide the rice between 4 bowls, then add in a generous portion of the cooked pork. Add some cucumber and lettuce to the side of the bowl then sprinkle over spring onions and toasted sesame seeds. Serve and enjoy!
Product used in recipe
- Lee Kum Kee - Gold Label Soy Sauce
