Korean Spicy Pork

Ingredients

• Pork shoulder, whole

  Fresh, separable lean and fat, raw

  2 lb or 907g

• Onions

  Raw

  1 small or 70g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  3 medium or 45g

• Gochujang Sauce

  Brandless

  6 tbsp or 108g

• Gochugaru Korean Chile Flakes

  Mother In Law's

  1 tbsp or 13g

• Soy sauce

  Regular sodium, Shoyu

  3 tbsp or 48g

• Mirin

  Sun Luck

  3 tbsp or 42g

• Sugar

  White, granulated sugar

  1 tbsp or 13g

• Honey

  2 tbsp or 42g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  3 tbsp or 26g

• Ginger root

  Raw

  1 ½ tbsp or 9g

• Pears

  Asian, raw

  1 fruit 2-1/4" high x 2-1/2" dia or 122g

Directions

1. Slice pork thinly, if not already sliced.
2. Chop scallions, setting a few aside for garnishing. Chop onions and scallions.
3. Mince garlic, grate ginger and pear or apple. Add gochujang sauce, chili flakes, soy sauce, rice wine, sugar, honey, and sesame oil. Mix thoroughly to create marinade.
4. Add pork, chopped onion, and scallions to marinade. Let marinate at least an hour, up to a day.
5. Grill pork or pan fry in skillet over medium high until caramelized to desired crispiness. Preheat and lightly oil with sesame or vegetable oil before adding meat. Do not crowd the skillet if pan frying. Adjust heat as necessary.

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