Monday, 12 December 2011

Spicy Pork

This is probably as close to an authentic Korean dish as I can get. The hardest part about cooking Asian food is the collection of ingredients that you need, most of which I can't find in the grocery stores here in Kingston. I was in Toronto a few days ago so I picked up some red pepper flakes and cooking wine.

This recipe is super simple, just chop up the ingredients and cook everything together until the pork is done. I used a combination of pork belly and pork chops. It's a pretty rich dish so the portion in the picture above is not meant to be consumed by one person...Although Chris did anyways.

If you don't like the skin on the pork then you can trim it off. I trimmed off the extremely fatty parts but kept most of it.

1.5 lb of pork belly and pork chop
1 sliced onion
3 spring onions
1 jalapeño
1 nob of ginger
4 cloves of garlic
1 tbsp of soy sauce
2 tsp brown sugar
1/4 cup of hot pepper paste
2 tbsp of red pepper flakes
1tbsp of sesame oil

Cut the green onions and the jalapeño into small pieces. Smash the garlic and ginger on the cutting board then chop finely. Toss them into the pan. Add the sauces and spices into the pan and put it on a really high heat. Stir everything to mix as it is cooking, should take only 10 minutes. You'll be able to tell when the pork is done because it will start to shrink and seize up. Taste for seasoning but the sauces should give plenty of flavour.

Scoop some rice into a small bowl and pack it in. Invert it onto a plate and serve the pork beside it. It's not as spicy as it looks, trust me!