THE PORK FIRE-BOLT
(Our Play on Korean Bulgogi - Shortcut)
Ingredients: 400g Pork belly (paper-thin slices), 2 tbsp Gochujang (Korean chili paste), 1 tbsp Ginger paste, 1 Onion (sliced), 2 cloves Garlic (sliced)...
Ingredients
- 400g Pork belly (paper-thin slices)
- 2 tbsp Gochujang (Korean chili paste)
- 1 tbsp Ginger paste
- 1 Onion (sliced)
- 2 cloves Garlic (sliced)
Cooking Method
- The Scorch Fry pork and onions in a super-hot pan until the fat renders and edges are charred.
- The Bloom Add gochujang and garlic with a 20ml splash of water to form a dark red, spicy glaze.
- The Finish Stir-fry for 2 more minutes until the sauce grips the meat; garnish with raw spring onions.