Neil Perry's spicy marinated pork
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.
Ingredients
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)
For 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
Method
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.
- Serve with Neil Perry's Spicy Korean daikon
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Neil Perry is a restaurateur, chef and former Good Weekend columnist.From our partners
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