Prep 15 mins | Cooking 10 mins | Serves 4
Ingredients
- 1 x Riverview Farms pork roast with crispy crackle, cut in strips
Marinade
- ½ small brown onion, peeled and quartered
- 1 large knob of ginger peeled (size of a Tbsp)
- 2 cloves of garlic
- 2 heaped Tbsp of gochujang (Korean fermented chili paste)
- ½ Tbsp brown sugar
- 2 Tbsp soy sauce
- 2 Tbsp sesame oil
- Sea salt, to taste
Toppings
- 4 cups cooked short grain rice
- 4 eggs, fried
- 1 cup kimchi, 1/4 cup shallot / spring onion, sliced, all to serve
- Black sesame seeds, to serve
Method
Step 1. Start by making the marinade.
In a food processor, combine the onion, ginger, garlic, gochujang, brown sugar, soy sauce, sesame oil, and sea salt to taste. Blitz until you have a smooth, bright red marinade.
Step 2. Place the pork strips in a bowl and pour the marinade over the pork. Toss well to make sure the pork is coated with the marinade.
Step 3. Heat a fry pan over medium-high heat. When hot, add the marinated pork strips and cook for about 3-4 minutes per side or until they are warmed through and slightly caramelised.
Step 4. Assemble the bowls, with a base of cooked short-grain rice, topped with the cooked pork strips, fried eggs, and a generous serving of kimchi and garnished with shallot and black sesame.
Recipe: Hayden Quinn. Photo: Toby Fenn.
Food / Styling: Breda Fenn.