So I would change the name of this dish to "vaguely Asian pork cutlets." Even if I originally set out to make bulgogi.
Boneless, thin sliced pork chops. I used two packages, but any amount that fits in a freezer bag is fine.
1 head garlic
1 3 inch piece of ginger
1 peeled kiwi
3 TB soy sauce
3 TB sesame oil
3 TB brown sugar
2 TB chili garlic paste or sriracha
2 bunches green onions, bottoms cut off and left whol
1 red onion, cut into large slices
What to do:
1. Put the garlic, ginger, shallot, kiwi, soy sauce, sesame oil, brown sugar, and chili paste in a blender or food processor. Blitz it up into a paste.
|This smells really, really good.|
4. Cook!This would have been WAY better on a barbeque, but it was snowing, so I couldn't be bothered. I cooked them in a hot cast iron pan. Get a pan very hot, then cook about 4 min per side.
5. Then, cook the marinated onions, also in a hot pan. Or a grill, if you're grilling. Again, a grill would have been even better.
7. Serve the pork over rice. Dribble with sauce. Serve with cooked marinated onions.YUM!
I also made some quick stir-fried shitake mushrooms and sugar-snap peas.
Yummy! Invite someone you like over, and make a great weeknight of it.
The dogs will be super jealous: