Recipe: Korean Style BBQ Pork Rice Bowl

Prep: 15 Cooking: 10 Serves: 4

Ingredients

1 x Riverview Farms pork roast with crispy crackle, cut in strips

Marinade

• ½ small brown onion, peeled and quartered

• 1 large knob of ginger peeled (size of a Tbsp)

• 2 cloves of garlic

• 2 heaped Tbsp of gochujang (Korean fermented chili paste)

• ½ Tbsp brown sugar

• 2 Tbsp soy sauce

• 2 Tbsp sesame oil

• Sea salt, to taste

Toppings

• 4 cups cooked short grain rice

• 4 eggs, fried

• 1 cup kimchi, 1/4 cup shallot / spring onion, sliced, all to serve

• Black sesame seeds, to serve

Method

Step 1. Start by making the marinade.

In a food processor, combine the onion, ginger, garlic, gochujang, brown sugar, soy sauce, sesame oil, and sea salt to taste. Blitz until you have a smooth, bright red marinade.

Step 2. Place the pork strips in a bowl and pour the marinade over the pork. Toss well to make sure the pork is coated with the marinade.

Step 3. Heat a fry pan over medium-high heat. When hot, add the marinated pork strips and cook for about 3-4 minutes per side or until they are warmed through and slightly caramelised.

Step 4. Assemble the bowls, with a base of cooked short-grain rice, topped with the cooked pork strips, fried eggs, and a generous serving of kimchi and garnished with shallot and black sesame.

Recipe: Hayden Quinn. Photo: Toby Fenn.

Food / Styling: Breda Fenn.

riverviewfarms.com.au