Spicy Korean Pork

Nutrition per serve

Ingredients

• 150g jasmine rice
• 2clov garlic
• 300g pork stir-fry
• 30g Korean chilli paste
• 1pcs carrot
• 1pcs onion
• 1pcs spring onion
• 23ml soy sauce
• 30ml vegetable oil
• 23ml tomato sauce

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins. Fluff the rice with a fork.
2. Step 2 — Marinate pork
   Meanwhile, crush or finely chop the garlic. Separate the pork stir-fry into a large bowl. Add the chilli paste (see Make it milder), half the garlic and 1½ tbs soy sauce and stir to combine.
3. Step 3 — Prep veggies
   Halve the carrot lengthwise and thinly slice on an angle. Cut the onion into thin wedges. Cut the white part of the spring onion into 3cm lengths and thinly slice the green part.
4. Step 4 — Stir-fry pork
   Heat 1 tbs vegetable oil in a medium frypan over high heat. Stir-fry the pork for 1-2 mins until browned. Remove from the pan. Heat 1 tbs vegetable oil in the pan over medium heat. Stir-fry the carrot, onion, white part of the spring onion and remaining garlic for 1-2 mins until starting to soften.
5. Step 5 — Serve up
   Add the pork, 1½ tbs tomato sauce and 2 tbs water to the veggies and stir-fry for 2-3 mins until the sauce is thickened. Remove the pan from the heat. Divide the rice and pork stir-fry among bowls. Scatter over the remaining spring onion and enjoy!
6. Step 6 — Make it milder
   Korean chilli paste, also known as gochujang, is a staple in every Korean pantry. It is slightly sweet, earthy and has a chilli kick. We've suggested this amount for flavour, but feel free to replace some of the chilli paste with tomato sauce if you prefer less heat.

Allergens

Sojabohnen, Gluten, Wheat