Stir Fried Pork with Kim Chi

Sir-Fried Pork with Kimchi

Yield: 10 portions

Ingredient Amount

For Stir Fry

Pork butt, skin and fat on, cut in to 450 g

Thin batonette

Firm tofu, cut into ½” cubes 450 g

Cabbage Kimchi, drained 450 g

Cut into 1” x ¼” pieces

Korean Green peppers, cut batonett 6 each

Korean Red Peppers, cut batonett 3 each

Yellow onion, medium, cut into 1” square 2 each

For Seasoning Paste

Korean pepper paste 125 ml

Scallion, minced 3 each

Sugar 10 g

Sesame salt 5 g

Ground black pepper 5 g

Garlic, minced 6 cloves

Mise en Place

1. Cut pork into pieces as described

2. Combine paste ingredients and stir to blend

3. Add cut pork to paste mixture, rub well into pork and allow to marinate at least one hour

4. Cut tofu, drain of excess moisture, heat wok with sufficient oil to fry tofu, heat oil in wok until almost smoking and add tofu pieces. Cook in oil until golden and crisp on the outsides.

5. Remove tofu from hot wok ad drain tofu on absorbent towels.

6. Lower wok to a gentle heat and fry pork until lightly crisp, moving in wok constantly.

7. When pork is lightly crisp, increase heat of wok and add kimchi, peppers and onions and continue to stir fry until vegetables are “tender-crisp”.

8. Add back fried tofu, adjust moisture with water if needed.

9. Stir and shake gently until tofu and pork are both heated through .

10. Remove from wok and serve within 15 minutes