Korean Spicy Pork

Ingredients

• 1 lb pork tenderloin, silverskin and visible fat removed, thinly sliced–maximum 1/8″ thick*
• MARINADE SAUCE:
• 2 tablespoons soy sauce
• 1 tablespoon minced garlic (3 cloves)
• ½ tablespoon minced ginger root (a 1/4″ slice)
• 1/2 medium onion, minced
• 2 tablespoons brown sugar
• 3 tablespoons gochujang (red hot pepper paste)
• 1 teaspoon red chili pepper flakes (omit or reduce for less heat)
• 2 tablespoons rice wine (may substitute rice wine vinegar)
• 2 tablespoons sesame oil
• FOR STIR FRYING:
• 1-2 tablespoons peanut, canola, or vegetable oil
• GARNISHES (optional):
• 1-2 green onions, chopped
• 1 tablespoon toasted sesame seeds
• SERVE WITH:
• white rice
• fresh greens (lettuce, spinach, or combo) cut in 1/4″ shreds; or use whole leaves for lettuce wraps

https://9560258d4f3474b8165a8415872933df.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.htmlDirections* To easily cut thin slices of meat, wrap pork in plastic and place on metal tray, put in freezer for 60-90 minutes (for a 1-lb tenderloin). Tenderloin should be firm and easier to slice, but not yet frozen solid.

1. Combine marinade sauce ingredients in bowl, blender, or food processor. The garlic, onion, and ginger may be minced individually by hand; or, garlic cloves, ginger slices, and roughly chopped onion may be blended with other marinade ingredients in a blender or mini food processor.

2. Place sliced pork in shallow dish, pour marinade over top, toss to evenly coat meat, cover, and refrigerate for at least 2 hours or as long as 24 hours. (Alternatively, you can marinate meat in large plastic Ziploc bag.)

3. Heat a nonstick skillet over medium-high heat; add 1 T. oil. Remove meat from marinade with tongs, allowing excess marinade to drip off; add meat to pan in single layer batches, cook until pork has browned and caramelized bits, flip it over and brown on the other side. Transfer cooked meat to plate and proceed cooking remaining meat in single layer batches. If leftover marinade in skillet begins to smoke and burn, wipe skillet off with a paper towel between batches and add a little more oil each time.

4. Serve cooked pork on platter surrounded by shredded greens. Garnish with chopped green onions and sesame seeds (optional). OR, use meat as filling in whole lettuce leaf wraps.

5.  Serve with steamed rice.

Makes 3 cups of Spicy Pork.

ORIGINAL RECIPE