Korean Pork

I found a Food Saver pack in the freezer marked Korean Pork. I thawed it in the refrigerator overnight then put it in the Anova for an hour and finally heated it in a skillet.  We had it with laver, kimchi and rice.

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

2 tablespoons sesame salt

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 paste instead.

8 green onion, sliced diagonally1"

toasted sesame seeds

 oil-for frying

Mix all ingredients except cooking oil.  Set aside for a few minutes.  Heat oil in wok or large frying pan.  Add pork and marinade mixture and stir fry until meat is no longer bink.  Serve with rice. 1-2 white onions may be sliced into wedges and cooked with the meat until both the meat is done and the onions are tender.

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