Neil Perry spicy marinated pork
These are two really simple dishes that go so well together, and make 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. You can pre-order sliced pork from Korean butchers. Alternatively, do it at home and freeze the meat until firm enough to slice very finely. For a change, try barbecuing the pork over charcoal for a smokier flavour.
SERVES 4
Spicy Marinated Pork.
Photo: William MeppemFOR 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
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)
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.
SPICY KOREAN DAIKON
350g daikon radish (about half of one), julienned in 5cm strips
2 spring onions, cut into 5cm lengths
1 tbsp Korean chilli powder
1 tbsp corn syrup
2 cloves of minced garlic
½ tsp sea salt
1 tbsp sesame oil
1 tbsp sesame seeds, lightly toasted
1. In a mixing bowl, combine daikon, spring onions, chilli powder, corn syrup, garlic, salt, sesame oil and sesame seeds. Mix with your hands until the daikon picks up the red of the chilli powder. Place in the refrigerator and serve later as a side dish.
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