recipe
KOREAN STYLE BBQ PORK RICE BOWL PREP 15 COOKING 10 SERVES 4
INGREDIENTS
METHOD
1 x Riverview Farms pork roast with crispy crackle, cut in strips
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.
MARINADE 1/2 small brown onion, peeled and quartered 1 large knob of ginger peeled (size of a Tbsp) 2 cloves of garlic 2 heaped Tbsp of gochujang (Korean fermented chili paste) 1/2 Tbsp brown sugar
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.
2 Tbsp soy sauce 2 Tbsp sesame oil Sea salt, to taste
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.
TOPPINGS 4 cups cooked short grain rice 4 eggs, fried 1 cup kimchi, 1/4 cup shallot / spring onion, sliced, all to serve Black sesame seeds, to serve
E ssence
54 | PENINSULA
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.
Recipe: Hayden Quinn. Photo: Toby Fenn. Food / Styling: Breda Fenn.
riverviewfarms.com.au January 2024
