KOREAN SYLE BBQ PORK RICE BOWL
RECIPE DEVELOPED FOR RIVERVIEW FARMS PORK
Pack in the punchy flavours to make the most of your roast with this Korean style BBQ Pork Rice Bowl, lots of flavour, crunchy textures and delicious toppings make this bowl super moorish.
Prep 00:15
Cook 00:10
Serves 4
Easy
Ingredients List
1 x Riverview Farms Pork Roast, and pork cut in strips
Marinade
1/2 small brown onion, peeled and quartered
1 large knob of ginger peeled (about the size of a tablespoon)
2 cloves of garlic
2 heaped tablespoons of gochujang (Korean fermented chili paste)
1/2 tbs brown sugar
2 Tbs soy sauce
2 Tbs sesame oil
Sea salt, to taste
Toppings
4 cups cooked short grain rice
4 eggs, fried
1 cup kimchi, to serve
1/4 cup shallot / spring onion, sliced, 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.
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