Korean Stir-fry BBQ
Serves 4-6
Ingredients:
900g pork* loin chops or belly pork – the cut should have fat
1 brown onion
2 garlic cloves grown in Australia
1 pear or apple
1-2 spring onion leaves
100g Organic tamari
3.5 tbs (20-25g) Sesame oil
½ tsp mixed dried seaweed (optional) – I source mine from my local health food store
1 tbs organic ghee/butter
1 large mushroom or 3 small mushrooms
Method:
Place the garlic, half the onion chopped, one spring onion leaf, the pear or apple, the tamari and sesame oil into the Thermomix® or blender.
Blend on speed 7 for 15 seconds in the Thermomix® or in a blender pulse/blend until a smooth sauce consistency occurs.
Slice the meat and place in a glass container (with lid), add the sauce, dried seaweed and pepper, mix and marinade for 1 hour or more, overnight if possible. Place the lid on and refrigerate.
When ready to fry add the ghee or butter to a large fry pan and allow it to melt, add the ½ a sliced brown onion and cook for 1 minute. Then add the meat with marinade and fry on medium heat for about 20 minutes, stirring the meat, I try to turn the meat over with a large spatula several times, every 3-5 minutes.
After about 20 minutes add the sliced mushrooms and cook for another 5 minutes.
Serve the meat and sprinkle with sliced spring onion. Serve with rice, kimchi and Korean vegetables (banchan).
* I bought my pork direct from a local organic farm the details are: Ferndale Certified Organics, Kongwak, VIC. Inquiries 0419 399 415
By Nadia Peach N.D.
