Spicy Korean Pork Stir Fry

• Gluten free

• Meat

  • 1 lb Pork shoulder, boneless

• Produce

  • 1 Garlic
  • 1 Garlic clove
  • 1/2 tsp Ginger, fresh
  • 1/2 Onion, medium
  • 1 Onion, white or yellow brown
  • 1 Pear, small
  • 1 Scallion/shallot stalk

• Condiments

  • 1 tbsp Soy sauce

• Pasta & Grains

  • 1 Rice

• Baking & Spices

  • 2 tbsp Brown sugar
  • 3 tbsp Gochujang
  • 1 Sesame seeds

• Oils & Vinegars

  • 1 tbsp Oil
  • 2 tsp Sesame oil

Found on recipetineats.com

Description

Ingredients

• 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)
• ½ medium onion, grated (1/4 cup) (brown, white or yellow)
• ½ 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

Directions

• 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, garnished with sliced shallots and sesame seeds.