Serving 151015a
(click to enlarge)

Pork with Scallions
Korea   -   Jeyuk Bokkeum

Serves:
Effort:
Sched:
DoAhead:  
4 w/rice  
***
3 hr  
Most

This lightly glazed deep fried pork dish offers an interesting blend of flavors. The deep fry step is a little messy due to the cornstarch, but it can be done well ahead so you can have plenty of time to clean up.


14
-------
1-1/2
3
1
-------
5
3
3
ar
ar
1-1/2
3
3
1/2
1
oz
---
T
T
t
---

cl



T
T
T
t
t
Pork, lean
-- Marinade
Ginger Juice
Rice Wine (1)
Salt
---------
Scallions
Garlic
Red Chili (2)
Cornstarch
Oil (deep fry) (3)  
Oil
Soy Sauce
Malt Syrup (4)
Pepper, black
Sesame Oil dark
Prep   -   (30 min   + 2 to 3 hrs marinade)
  1. Slice PORK about 1/2 inch thick, and cut into strips about 1/2 inch wide and 1-1/2 inches long, or whatever size works with your piece of pork (but not too small).
  2. Grate GINGER on the "nail hole" side of your grater, and wring out the juice in a square of muslin or similar.
  3. Mix all Marinade items. Massage into Pork and set aside to marinate for 2 hrs at room temperature, at least 3 hours in the fridge, turning a couple times.
  4. Cut SCALLION into about 1-1/2 inch lengths, white and green.
  5. Slice GARLIC thin. Cap and core CHILIS, and slice into narrow strips. Mix.
  6. Mix Soy Sauce, Malt Liquid and Black Pepper.
Run   -   (25 min)
  1. Remove Pork from the marinade, drain briefly.
  2. In a wok or suitable pan, heat Oil for deep fry very hot. Doing batches of 5 to 7 pieces (depending on how much oil you have heated), lightly dust each piece of pork in Cornstarch, then fry in the hot oil for about 1 minute. There should be no more than a trace of browning. Remove and drain on paper towels (the outside will be quite stiff now). You can pause for clean-up here.
  3. In a wok or spacious sauté pan, heat 1-1/2 T of oil over moderate heat. Stir in the Garlic mix for about 1 minute, then stir in Pork. Fry stirring another 4 minutes.
  4. Stir in Scallions and Soy Sauce mix. Fry stirring 1 minute more.
  5. Sprinkle Sesame Oil over and transfer to a serving dish. Serve hot with plenty of steamed rice (medium grain).
NOTES:
  1. Rice Wine:   Use a good, drinkable Chinese rice wine, not that horrid salted "cooking" version. If you don't have this, use a Dry Sherry. Sake is made from rice but is not considered a good substitute. For details see our Chinese Rice Wine page.
  2. Chilis:   Around here everyone uses red ripe Fresno chilis, but other medium hot chilis will work. For details see our Chili Page.
  3. Oil, Deep Fry:   You don't need a lot, since the pork is fried a few modest size piece at a time. Select a durable high temperature oil such as Olive Pomace. If you use such an oil you can easily recover it for further use by filtering through a paper towel in a strainer. For details see our Cooking Oils page.
  4. Malt Syrup:   this syrup is easily available in Korean markets, both clear and amber (amber preferred). It has the same consistency as honey, but is about 1/3 as sweet. The most commonly recommended substitute is Corn Syrup. For details see our Malt Syrup page. You could also use Rice Syrup which has a bit deeper flavor than the amber.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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