Korean Style Pork

August 8, 2007 at 11:48 am Leave a comment

I was inspired to make this dish from watching re-runs of season 2 of Top Chef, specifically the second episode of the season where they cater the Asian themed event for 1000 people. Team Korea make a braised pork dish that looked delicious and I was inspired to try and re-create it.

Ingredients:
~100g pork fillet, sliced thickly
~1 clove garlic, finely diced
~1 teaspoon curry powder
~1/2 teaspoon paprika
~cracked black pepper and sea salt

~1 green apple, grated
~1 green pear, grated
~1/2 onion (brown or purple), grated
~1/2 cup apple juice
~1/4 cup chicken stock
~2 cloves garlic, finely diced
~1 teaspoon finely grated fresh ginger
~2 teaspoons brown sugar

Method:
Combine the garlic with the dry ingredients. Rub the sliced pork pieces in the spice mix and set aside. Leave for 1 hour minimum.
In a saute pan, fry the apple, pear and onion in oil over medium heat. Add the ginger, apple juice, stock and sugar. Simmer until sauce has reduced slightly and pear/onion mix is thick and flavourful – approximately 30 mins. Season with salt and pepper to taste and retain on low heat. In a frying pan, fry the pork over high heat in oil until browned – 1-2 mins. Remove from heat and add to the pear mixture, folding the pork through the apple/pear to combine the flavours. Cook for 5 mins over medium heat and serve immediately.

This absolutely delicious meal serves 2 as a main course. Serve over steamed white rice.

Advertisements

Entry filed under: Uncategorized.

Steak with creamy leeks and butter beans greek rissoles with feta, olives and parsley

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Trackback this post  |  Subscribe to the comments via RSS Feed



%d bloggers like this: