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
- To make the apple and cucumber pickle, place the cucumber, apple, chilli, vinegar and sugar in a bowl, toss to combine and set aside.
- 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
© DONNA HAY GROUP
