PORK BULGOGE
Recipe By: Norm Matthews
1 Boston butt pork roast, sliced wafer thin
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
1/4 teaspoon ground black pepper
6 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 tablespoons sake or dry sherry
2 tablespoons red pepper flakes or to taste
2 white onions, quartered into 8ths
toasted sesame seeds to sprinkle over the meat for garnish
peanut oil-for frying
Mix all ingredients except peanut oil and toasted sesame seeds. Set aside for a few minutes to marinate. Heat oil in wok or large skillet. Heat oil, add pork and marinade mixture and stir fry until the meat is no longer pink. I usually do it in three batches and it takes about 7-8 minute per batch. When it is all cooked, return all of it to the skillet or wok, cover and let steam for a few more minutes. Serve with steamed medium grain rice or fried rice. Garnish with toasted sesame seeds.
Note: In warm weather and with a small mesh grill, they can be grilled. A little more work but even better. Keep turning and do not allow them to brown on the grill.
STIR Fried Vegetables was broccoli, mushrooms, squash, onions, green pepper stir fried in peanut oil with garlic and dressed with soy sauce, ginger and hoisin sauce, garlic chili paste mixed to taste
To make this dish, you can hand the roast to the meat cutter and ask him to cut it wafer thin for you. You don't even have to make the sauce if you don't want to. That is if the Asian section of your market- or an Asian store is in your area- carries House of Tsang seasonings. If they do, their Korean Teriyaki Stir-Fry Sauce is almost identical. I think mine tastes a little fresher, maybe a little brighter on the ginger taste but essentially the same thing. It comes in a bottle like Worcestershire sauce.
ReplyDeleteIn that picture I forgot to sprinkle toasted sesame seeds on it. It looks even better that way and everyone really likes this dish. You can cut down on the red pepper flakes but I did on this one and we all felt it needed them. You can also do this dish with beef or chicken wings. With beef, it is usually made with a little more sugar and no pepper flakes.
PS another variation on the chicken wings is to make the sauce in a sauce pan to thicken it, fry the wings like Buffalo wings, then toss them in this sauce instead of Buffalo wing sauce. Wings can also be basted with the thickened version of this sauce as the roast in the oven.