5 Days 5 Lunches: Korean Spicy Pork

5 Days 5 Lunches returns with a delicious treat, Korean Spicy Pork.

I love Korean Food and attempting to cook Korean food. Something about the savory, spicy, and sweet sauces combine to bring out the things I loved about Americanized Chinese food growing up. I’ve talked about my love for Americanized Chinese food in the past. It’s also one of the main culprits for me being a teenage fatso. There was nothing better than waking up on a Sunday morning and eating cold leftover Chinese food, I’m aware that I had peculiar eating habits.

Funny story, last Christmas morning while opening presents I mistakenly ate all of my future Mother-In-Law’s Cashew Chicken leftovers. Whoops. Luckily I didn’t get excommunicated from the family…yet. The Unmanly Chef folks, your leftovers are never safe.

This dish is a simple take on Korean Spicy Pork. I used the velveting technique I’ve shown in the past, to cook this pork. It’s the absolute best way to cook stir fry meat. The meat comes out perfectly tender and juicy. You  may have been afraid to try Korean Food out, so this is the perfect introduction to making it at home. It’s super easy and satisfying.

You can substitute the pork in this dish with beef or chicken if you have any dietary concerns.

If you like this dish, you’ll like my other attempts at Korean and other Asian Cuisines.

Ingredients

2 Large Boneless Pork Chops (diced into strips)

1 Egg White

4 Tbsp. Rice Wine

1 Tbsp. Corn Starch

1 Korean Pear pureed

3 Tbsp. Hoisin Sauce

1 Tbsp. Soy Sauce

1 Tsp. Red Pepper Paste

1 Tsp. Sugar

2 Tbsp. Minced Garlic

1 Tbsp. Fish Sauce

2 Tbsp. Sesame Seed Oil

Method

Mix your egg white, corn starch, and rice wine together. Then marinate your strips in the mixture for 30 minutes.

As the meat is marinating, mix together pureed Korean Pear, Hoisin Sauce, Soy Sauce, Red Pepper Paste, Sugar, Minced Garlic, and Fish Sauce.

Now boil a pot of water with a dash of peanut oil in it. Once the water comes to a boil, slowly place the pieces of pork (in batches). Cook the strips for 30 seconds to one minute. This is a process of velveting that I’ve discussed in the past when it comes to other Asian dishes.

As they cook, set them aside in a colander.

Once everything is done, heat up your sesame oil and cook your pork so it’s golden brown on each side. Once it’s cooked, add your sauce and cook for another 3 minutes.

Serve with some tasty kimchi and rice!

Enjoy!