sticky korean pork

with apple and cucumber pickle

  • ⅓ cup (80ml) soy sauce
  • ¼ cup (60ml) mirin
  • 2 tablespoons rice wine vinegar
  • ½ cup (110g) caster (superfine) sugar
  • 3 tablespoons gochujang (chilli paste)
  • 2 cloves garlic, crushed 
  • 1 tablespoon grated ginger 
  • 1 tablespoon vegetable oil
  • 1 x 1kg pork neck, trimmed and sliced
  • steamed jasmine rice and baby purple basil leaves, to serve

apple and cucumber pickle

  • 2 Lebanese cucumbers, thinly sliced
  • 1 Granny Smith (green) apple, sliced into rounds
  • 1 long red chilli, sliced
  • ⅓ cup (80ml) rice wine vinegar
  • 2 tablespoons caster (superfine) sugar
  1. To make the apple and cucumber pickle, place the cucumber, apple, chilli, vinegar and sugar in a bowl, toss to combine and set aside.
  2. Place the soy sauce, mirin, vinegar, sugar, chilli paste, garlic and ginger in a bowl and mix to combine. Add the pork and toss to coat. Thread the pork onto metal skewers and cook under a preheated hot grill (broiler) for 5–7 minutes, or until cooked through. Serve the skewers with the apple and cucumber pickle, steamed rice and baby basil leaves. Serves 4.
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