THE PORK FIRE-BOLT

(Our Play on Korean Bulgogi - Shortcut)

THE PORK FIRE-BOLT

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

  1. The Scorch Fry pork and onions in a super-hot pan until the fat renders and edges are charred.
  2. The Bloom Add gochujang and garlic with a 20ml splash of water to form a dark red, spicy glaze.
  3. The Finish Stir-fry for 2 more minutes until the sauce grips the meat; garnish with raw spring onions.

Cuisine: Asian

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