Korean Fried Pork With Stir Fried Celery Food

SPICY KOREAN PORK STIR FRY

Spicy Korean Pork Stir Fry image

The marinade for this stir fry is an authentic Korean Marinade for Spicy Korean BBQ Pork. It's so jammy and loaded with flavour, it's brilliant for using as a stir fry. I made this with pork but it goes great with beef and chicken too. MARINATING TIME: 30 minutes recommended to overnight, but even no marinating is still delicious as the sauce flavour is so strong.

Provided by Nagi | RecipeTin Eats

Time 15m

Number Of Ingredients 15

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))
1/2 medium onion (, grated (1/4 cup) (brown, white or yellow))
1/2 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

Steps:

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 - or for a low carb, low cal option, try Cauliflower Rice! Garnish with sliced shallots and sesame seeds.

Nutrition Facts : ServingSize 227 g, Calories 483 kcal, Carbohydrate 16.4 g, Protein 30 g, Fat 32.5 g, SaturatedFat 10.6 g, Cholesterol 113 mg, Sodium 393 mg, Fiber 2 g, Sugar 9.6 g

KOREAN PORK STIR-FRY

Korean Pork Stir-Fry image

Make and share this Korean Pork Stir-Fry recipe from Food.com.

Provided by Member 610488

Categories Pork

Time 20m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

2 1/2 tablespoons soy sauce
1 tablespoon vodka or 1 tablespoon water
2 tablespoons red pepper paste (gochujang)
1 tablespoon red pepper powder (gochugaru)
1 tablespoon sugar
3 scallions, thinly sliced
2 tablespoons yellow onions, finely minced
2 garlic cloves, finely minced
1 tablespoon fresh ginger, finely minced
1 lb pork loin, thinly sliced
2 tablespoons vegetable oil
1 carrot, cut into strips
4 fresh shiitake mushrooms, stems discarded and caps cut into 1/3-inch wide slices
1 fresh long red chili pepper, seeded finely slivered
1 cup snow peas, halved lengthwise
cooked white rice, for serving

Steps:

Whisk together soy sauce, soju, red pepper paste, red pepper powder, sugar, scallions, onion, garlic and ginger in a large bowl.
Add pork and stir to coat. Cover and let the pork marinate at room temperature for 20 to 30 minutes.
Heat oil in a large nonstick skillet over high heat. Add pork with all of its marinade. Cook, stirring now and then, until beginning to caramelize, about two minutes.
Add the carrot, shiitakes, chile pepper and snap peas and another drop or two of oil if it is sticking to the pan. Continue to stir until the pork is cooked through and the vegetables are just tender, three to four minutes. Serve with rice.

Nutrition Facts : Calories 367.6, Fat 23.1, SaturatedFat 6.5, Cholesterol 68, Sodium 692.2, Carbohydrate 13.7, Fiber 2.5, Sugar 7, Protein 25.6

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