Korean pork with pear and cabbage kim chi

Recipes / Meat

The pork is a variation of bulgogi, Korean barbecued beef. Kim chi is Korean spicy pickled vegies, usually cabbage, that are served with meats.

Recipe «Korean pork with pear and cabbage kim chi» presented in category Recipes / Meat, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 1 onion, quartered, 1 nashi pear, peeled, quartered, cored, 80ml soy sauce, 2 tbsp brown sugar, 4 cloves garlic, crushed , 1 tbsp sesame oil, 1 tbsp rice vinegar, 800g pork scotch fillet steaks, thinly sliced widthwise , 2 tbsp vegetable oil, 5 spring onions, trimmed, cut into 8cm lengths, 1/2 bunch snake beans, cut into 8cm lengths, 1/2 tbsp sesame seeds, toasted, Steamed rice, to serve, 145g coarse salt, 1/2 Chinese cabbage, 2 nashi pears.

Ingredients:

  • 1 onion, quartered 
  • 1 nashi pear, peeled, quartered, cored 
  • 80ml soy sauce 
  • 2 tbsp brown sugar 
  • 4 cloves garlic, crushed 
  • 1 tbsp sesame oil 
  • 1 tbsp rice vinegar 
  • 800g pork scotch fillet steaks, thinly sliced widthwise 
  • 2 tbsp vegetable oil 
  • 5 spring onions, trimmed, cut into 8cm lengths 
  • 1/2 bunch snake beans, cut into 8cm lengths 
  • 1/2 tbsp sesame seeds, toasted 
  • Steamed rice, to serve 
  • 145g coarse salt 
  • 1/2 Chinese cabbage 
  • 2 nashi pears 
  • 2 tbsp sesame seeds, toasted 
  • 2 tbsp fish sauce 
  • 2 long red chillies, seeded, roughly chopped 
  • 2 cloves garlic, crushed 

Instructions

  1. To make marinade, process onion and pear in a food processor to a purée. Add soy, sugar, garlic, sesame oil, vinegar and 1 teaspoon coarsely ground black pepper, and process until combined. Toss with pork, then refrigerate until needed.
  2. To make kim chi, bring a large pan of water to the boil. Add salt, then cabbage and cook for 1 1/2 minutes or until just wilted. Drain, then refresh under cold running water. Squeeze excess moisture from cabbage. Thinly slice widthwise.
  3. Peel, halve and core 1 pear, and reserve half for another use. Process half a pear, sesame seeds, fish sauce, chillies and garlic in a food processor until smooth. Transfer to a bowl with ginger, onions and cabbage. Toss to combine. Quarter and core remaining pear. Thinly slice, then toss with lemon juice in a bowl. Add to cabbage mixture and toss to combine.
  4. Drain pork through a fine sieve into a bowl and reserve marinade. Heat a heavy-based frying pan over high heat. Add 1 tablespoon vegetable oil, spring onions and beans, and cook, tossing, for 3 minutes or until beans are almost tender, then transfer to a bowl. Return pan to heat. Heat 1 teaspoon oil, then add one-quarter of the pork and cook for 1 minute each side or until browned and almost cooked through. Add to the bean mixture and wipe pan clean. Repeat 3 times with remaining oil and pork.
  5. Return pan to heat. Add reserved marinade and bring to the boil. Add pork mixture and toss to coat.
  6. Scatter Korean pork with toasted sesame seeds and serve immediately with kim chi and rice.