Pork "Bulgogi"

This is "bulgogi" because, while this pork turned out delicious and tender--was it bulgogi? I would imagine any Korean would say no. It was good, but it came out different than the fabulous, thin-sliced, spicy BBQ pork you get at Korean restaurants with table grills. By the way, if you love Korean food and live in Denver, go to Q Table in Northglenn. It's good enough to make a drive to Northglenn totally worth it.
So I would change the name of this dish to "vaguely Asian pork cutlets." Even if I originally set out to make bulgogi.

Ingredients:
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
1 shallot
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.

2. Put the pork and onions in a big freezer bag. Then, put the marinade paste in and mush it around.

3. Let it marinate. I left it overnight, but a few hours would be fine.

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.

6. Put the leftover marinade into a small saucepan, add half a cup of hot water, and boil with the lid on to make a sauce. I tasted mine, then added a few teaspoons each of rice vinegar, chili paste, soy sauce, and brown sugar to make it into a stronger-tasting, more delicious sauce.Boil for about 10 min or until saucy.
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: