Korean Style BBQ Pork Rice Bowl

PrepTime 15 Mins
Serves 4
Cook Time 10 Mins
Ingredients List

1 x Riverview Farms Pork Roast with Crispy Crackle, 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

  1. 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.

  2. 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.

  3. 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.

  4. 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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