Pepper Pork
Tender pork and crisp peppers in a rich savory sauce.
Pepper Pork
Serves 4
Savory pork in a saucy broth best served over rice or noodles. In Korean this would be considered a deopbap (over rice) dish.
Ingredients
Marinade
570g (1.25 lb) pork neck, cut into 1/8 in thick slices
1 T mirin or Shaoxing wine
4 t soy sauce
1.5 t cornstarch
1 t Worcestershire sauce
.25 t ground white pepper
.25 t kosher salt
1/8 t baking soda - optional
Sauce
250ml (1.25 c) water
50ml (.25 c) soy sauce
1 T honey or sugar
5 t cornstarch
4 t oyster sauce
4 t vinegar (rice or apple)
2 t sesame oil
1 t dashida or powdered chicken bullion
1 t gochugaru or ground Sichuan pepper
.25 t ground cumin
.25 t ground white pepper
.25 t kosher salt
Stir Fry
1 T vegetable oil
300g (a little less than .75 lb) shishito peppers, stems pulled off and each pricked with a fork 2-3 times
300g (1 large) onion, sliced .25 in thick with the grain
6 garlic cloves, sliced
5g (1 t) ginger, minced
Recipe Know-how
Marinate
1. In a medium mixing bowl, combine pork with marinade ingredients. Mix until the meat has absorbed all of the liquid.
Allow to marinate at least 1 hour and up to 6.
Sauce
2. In a medium mixing bowl, combine all sauce ingredients, mixing well. Set aside.
Stir-Fry
3. Heat a large saute pan or wok on medium high heat.
Add the vegetable oil and heat until shimmering
Working in batches if necessary, brown pork slices on both sides. Remove from pan.
If necessary, add 1 t more oil. Add onion. Cook 2-3 minutes or until onions begin to soft.
Add ginger and garlic. Cook 30 seconds longer.
Add pork and any accumulated juices and sauce. Bring to a boil. Cook 2 minutes or until the sauce thickens.
Add chilis. Simmer 2 minutes longer.
If you prefer the chilis to be softer rather than crisp, simmer 1-2 minutes longer.
4. Serve with rice or over noodles.