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Korean pork with pear and cabbage kim chi
Korean pork with pear and cabbage kim chi
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Prep Time:
35 minutes
Cook Time:
20 minutes
Total Time:
55 minutes
Fusion pork dish inspired by Korean bulgogi, served with zesty kimchi pickled cabbage.
Ingredients:
  • 1 onion, quartered
  • 1 nashi pear, peeled, quartered, cored
  • 80ml (1/3 cup) soy sauce
  • 32.00 gm brown sugar
  • 4 cloves garlic, crushed
  • 20.00 ml sesame oil
  • 20.00 ml rice vinegar
  • 800g pork scotch fillet steaks, thinly sliced widthwise
  • 5 spring onions, trimmed, cut into 8cm lengths
  • 100g snake beans
  • 6.00 gm sesame seeds, toasted
  • Steamed rice, to serve
  • 145g (1/2 cup) coarse salt
  • 600g chinese cabbage
  • 2 nashi pears
  • 24.00 gm sesame seeds, toasted
  • 48.80 gm fish sauce
  • 2 long red chillies, seeded, roughly chopped
  • 2 cloves garlic, crushed
  • 4cm piece ginger, cut into julienne (matchsticks)
  • 2 spring onions, cut into 6cm lengths, cut into julienne
  • 1/2 lemon, juiced
Instructions:
  • In a food processor, blend onion and pear until smooth. Add soy sauce, sugar, garlic, sesame oil, vinegar, and 1 teaspoon of coarsely ground black pepper. Blend until well mixed. Marinate pork in the mixture and chill until ready to use.
  • Prepare the cabbage by blanching it in boiling salted water for 1 1/2 minutes until slightly wilted. Drain, cool in cold water, squeeze out excess water, and thinly slice.
  • Peel, halve, and core 1 pear, setting aside half for later use. Blend half a pear, sesame seeds, fish sauce, chilies, and garlic in a food processor until smooth. Mix in a bowl with ginger, onions, and cabbage. Quarter and core the remaining pear, thinly slice, and toss with lemon juice. Add to the cabbage mixture and combine thoroughly.
  • Strain pork using a fine sieve into a bowl, keeping the marinade. Heat a heavy-based frying pan over high heat. Add 1 tablespoon of vegetable oil, spring onions, and beans. Stir fry for 3 minutes until beans are nearly tender. Transfer to a bowl. Reheat the pan and add 1 teaspoon of oil. Cook one-quarter of the pork for 1 minute on each side until browned and almost done. Mix with beans and clean the pan. Repeat process for the remaining pork with oil.
  • Place the pan back on the heat, pour in the saved marinade, and bring it to a boil. Add the pork mixture and stir well to ensure it's evenly coated.
  • Sprinkle toasted sesame seeds over Korean pork and serve with kimchi and rice while hot.

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