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Neil Perry's spicy marinated pork

Neil Perry
Neil Perry

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Spicy marinated pork
Spicy marinated porkWilliam Meppem

A great DIY meal for a group of friends. Simply add some pork, daikon, kimchi, rice and a little spring onion to a lettuce leaf, wrap and eat.

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Ingredients

  • 400g of pork shoulder, very thinly sliced

  • 3 tbsp grapeseed oil

  • sliced spring onion or coriander leaves dressed with sesame oil and white pepper

  • baby cos lettuce

  • steamed short-grain rice

  • kimchi

  • ssamjang (Korean spicy sauce)

For the marinade

  • 1 tbsp Korean chilli powder

  • 1 tbsp caster sugar

  • 1 tbsp soy sauce

  • 1 tbsp sesame oil

  • 1 tbsp minced garlic

  • 2 tbsp mirin

  • ​pinch of black pepper

Method

  1. 1. Place all marinade ingredients in a bowl and mix well. Add pork slices and combine gently to coat evenly, refrigerate for one hour. Place a wok or heavy-based pan on high heat, add a little oil (about 3 tsp) and stir-fry the pork in small batches until cooked (1-2 minutes per batch). Wipe out wok with a paper towel between batches.

    2. Place in a serving bowl and top with some spring onion rounds or fresh coriander leaves, or both. Serve with baby cos, steamed rice, kimchi and ssamjang sauce if using.

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Neil PerryNeil Perry is a restaurateur, chef and former Good Weekend columnist.

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Original URL: https://www.theage.com.au/goodfood/recipes/neil-perrys-spicy-marinated-pork-20180305-h0x0g6.html