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How to make Korean pork with pear and cabbage kim chi

Yield = 6
Prep time: 0:35
Cook time: 0:20
Total time: 0:55

Ingredients

  • 1 onion, quartered
  • 1 nashi pear, peeled, quartered, cored
  • 80ml (1/3 cup) soy sauce
  • 2 tablespoons brown sugar
  • 4 cloves garlic, crushed
  • 1 tablespoon sesame oil
  • 1 tablespoon rice vinegar
  • 800g pork scotch fillet steaks, thinly sliced widthwise
  • 2 tablespoons vegetable oil
  • 5 spring onions, trimmed, cut into 8cm lengths
  • 1/2 bunch (100g) snake beans, cut into 8cm lengths
  • 1/2 tablespoon sesame seeds, toasted
  • Steamed rice, to serve

PEAR AND CABBAGE KIM CHI

  • 145g (1/2 cup) coarse salt
  • 1/2 (600g) Chinese cabbage (wombok)
  • 2 nashi pears
  • 2 tablespoons sesame seeds, toasted
  • 2 tablespoons fish sauce
  • 2 long red chillies, seeded, roughly chopped
  • 2 cloves garlic, crushed
  • 4cm piece ginger, cut into julienne (matchsticks)
  • 2 spring onions, cut into 6cm lengths, cut into julienne
  • 1/2 lemon, juiced

Method

  • Step 1 To make marinade, process onion and pear in a food processor to a purée. Add soy, sugar, garlic, sesame oil, vinegar and 1 teaspoon coarsely ground black pepper, and process until combined. Toss with pork, then refrigerate until needed.
  • Step 2 To make kim chi, bring a large pan of water to the boil. Add salt, then cabbage and cook for 1 1/2 minutes or until just wilted. Drain, then refresh under cold running water. Squeeze excess moisture from cabbage. Thinly slice widthwise.
  • Step 3 Peel, halve and core 1 pear, and reserve half for another use. Process half a pear, sesame seeds, fish sauce, chillies and garlic in a food processor until smooth. Transfer to a bowl with ginger, onions and cabbage. Toss to combine. Quarter and core remaining pear. Thinly slice, then toss with lemon juice in a bowl. Add to cabbage mixture and toss to combine.
  • Step 4 Drain pork through a fine sieve into a bowl and reserve marinade. Heat a heavy-based frying pan over high heat. Add 1 tablespoon vegetable oil, spring onions and beans, and cook, tossing, for 3 minutes or until beans are almost tender, then transfer to a bowl. Return pan to heat. Heat 1 teaspoon oil, then add one-quarter of the pork and cook for 1 minute each side or until browned and almost cooked through. Add to the bean mixture and wipe pan clean. Repeat 3 times with remaining oil and pork.
  • Step 5 Return pan to heat. Add reserved marinade and bring to the boil. Add pork mixture and toss to coat.
  • Step 6 Scatter Korean pork with toasted sesame seeds and serve immediately with kim chi and rice.