Porkfection Recipe
Korean BBQ pork, jasmine rice blend, crispy shiitake, broccoli, avocado, red cabbage salad, julienne carrots, cucumbers, mayo, Asian vinaigrette
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Ingredients
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Pork Marinade
Jasmine Rice Blend
Crispy Shiitake
Salad
Method
Pork Marinade
- 1
Prepare the Marinade
In a mixing bowl, combine soy sauce, brown sugar, sesame oil, gochujang, minced garlic, grated ginger, and chopped green onions. Mix well until the sugar dissolves.
- 2
Marinate the Pork
Cut the pork shoulder into 1-inch cubes and add it to the marinade. Cover and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
Jasmine Rice
- 3
Cook the Rice
Rinse the jasmine rice under cold water until the water runs clear. In a pot, combine the rinsed rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork.
Crispy Shiitake
- 4
Prepare the Shiitake
Preheat the oven to 400°F (200°C). Clean the shiitake mushrooms and slice them thinly. Toss with olive oil and salt. Spread them out on a baking sheet and roast in the oven for about 20 minutes or until crispy.
Salad Assembly
- 5
Prepare the Salad
In a large bowl, combine chopped broccoli, sliced avocado, shredded red cabbage, julienne carrots, and sliced cucumbers. Drizzle with mayonnaise and Asian vinaigrette, and toss gently to combine.
Combine and Serve
- 6
- 7
Plate the Dish
On a serving plate, place a scoop of jasmine rice, top with grilled pork, and add a generous serving of the salad. Garnish with crispy shiitake mushrooms on top.
