Korean Soul Food: spicy pork stir fry recipe

SERVES 2

Ingredients
*250g boneless pork shoulder, trimmed and cut into 2.5cm cubes
*250g pork belly, trimmed and cut into 1cm thick x 4cm wide pieces
*vegetable oil, for frying
*4 Tbsp soju
*1⁄2 onion, thinly sliced
*1⁄2 carrot, thinly sliced on a bias
*120g white cabbage, cut into 2.5cm cubes
*8 perilla leaves, cut into 1 cm pieces
*1⁄4 tsp salt

For the marinade
*2 Tbsp gochugaru (Korean chilli flakes
*1 Tbsp gochujang
*2 Tbsp soy sauce
*1 Tbsp mirin
*3 Tbsp apple juice
*2 tsp sesame oil
*1 tsp garlic
*1⁄2 tsp ginger
*a good pinch of freshly ground black pepper

To serve
*cooked rice
*1 tsp roasted sesame seeds
*a drizzle of roasted sesame oil
*2 spring onions, thinly sliced on a bias

Method

1. In a medium bowl, stir together all the ingredients for the marinade along with 2 tablespoons water.

2. Add both types of pork and toss to coat. Allow to marinate at room temperature for about 30 minutes or cover and refrigerate overnight.

3. In a medium frying pan, add a drizzle of vegetable oil and heat over a medium–high heat.

4. Add the pork and all of the marinade, and cook for 5 minutes, stirring occasionally, until the meat is cooked through, golden and lightly caramelized in areas.

5. Add the soju to dissolve any browned bits left in the pan and flavour the sauce. Add the onion, carrot, cabbage and salt and cook for 3–4 minutes more, stirring occasionally, until the vegetables have softened and are cooked through.

6. Once the vegetables are cooked, remove from the heat and stir in the perilla leaves.

7. Serve immediately over rice, sprinkle with roasted sesame seeds, a drizzle of sesame oil, and spring onion slices to finish.

More from Judy Joo’s Korean Soul Food:

Judy Joo’s Korean Soul Food by Judy Joo, £22 White Lion Publishing