Korean Spicy Pulled Pork
When slow roasting or smoking pork shoulder, I normally use large joints so I can do things like this with the left-overs.
Servings 6 people
Ingredients
Meat and Veg
- 1 kg Leftover Pulled Pork shredded
- 1 tbsp olive oil
- 1 large onion finely sliced
- 1 Yellow Pepper sliced
- 1 Red Pepper sliced
For the Sauce
- 4 cloves garlic grated
- 1/2 cup soy sauce
- 1/2 cup gochujang sauce
- 2 Red Birdseye Chillis finely diced
- 1/2 cup Brown Sugar
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp lime zest
- 1 tbsp lime juice
- 2 cm fresh ginger grated
Instructions
- In a large frying pan gently fry the onions in the olive oil for about 10 minutes.
- Add the peppers and cook for a further two minutes. Then add the Pork and cook for another five minutes.
- Combine all the sauce ingredients in a bowl and mix well. Add to the frying pan cook over a gentle heat.
- Cook for about 10 minutes. Add water to slacken it if necessary, you do not want it runny, you want it to be a very thick sauce.
- Serve with rice or baked potato
Notes
The sauce used in this recipe is adapted from a With Two Spoons recipe. https://withtwospoons.com/instant-pot-korean-inspired-pulled-pork/