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Korean Pork With Pear And Cabbage

Korean Pork With Pear And Cabbage

Ingredients for One

  1. 150 grams free range pork strips
  2. 125 grams wombok
  3. 10 grams ginger
  4. 10 grams coriander
  5. 0.5 green spring onions
  6. 0.5 cloves garlic
  7. 0.5 red chilli
  8. 0.5 green pear
  9. 0.5 carrot
  10. 0.5 cups jasmine rice
  11. 1 tbsp soy sauce - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Two

  1. 300 grams free range pork strips
  2. 250 grams wombok
  3. 20 grams ginger
  4. 20 grams coriander
  5. 1 green spring onions
  6. 1 cloves garlic
  7. 1 red chilli
  8. 1 green pear
  9. 1 carrot
  10. 1 cups jasmine rice
  11. 2 tbsp soy sauce - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Three

  1. 600 grams free range pork strips
  2. 500 grams wombok
  3. 40 grams ginger
  4. 30 grams coriander
  5. 2 green spring onions
  6. 2 cloves garlic
  7. 2 red chilli
  8. 2 green pear
  9. 2 carrot
  10. 2 cups jasmine rice
  11. 4 tbsp soy sauce - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Ingredients for Four

  1. 900 grams free range pork strips
  2. 750 grams wombok
  3. 60 grams ginger
  4. 40 grams coriander
  5. 3 green spring onions
  6. 3 cloves garlic
  7. 3 red chilli
  8. 3 green pear
  9. 3 carrot
  10. 3 cups jasmine rice
  11. 6 tbsp soy sauce - PANTRY ITEM
  12. extra virgin olive oil - PANTRY ITEM

Prep:

  1. wash, trim and thinly slice spring onions
  2. peel garlic and ginger
  3. wash and cut wombok into 5cm slices
  4. wash, quarter, core and thinly slice green pear
  5. wash and shred carrot
  6. wash and chop coriander

Method:

  1. Use ratio of 1.5 cups water to 1 cup rice. Add both to a saucepan and bring to the boil, cover with a tight fitting lid, turn heat to low and cook for 14 minutes. Then stand covered for 5 minutes, fluff up with a fork.
  2. Toss pork with soy sauce and a little olive or sesame oil in a bowl
  3. Place whites of onions in a small food processor with garlic, ginger, chilli and a dash of soy sauce. Process until finely chopped.
  4. Heat a large, oiled wok over a very high heat. Add pork in 300g batches. Stir-fry for about 2 to 3 minutes, or until cooked. Remove
  5. Heat remaining oil in same wok over a high heat. Add cabbage, pear and carrot with a splash of water. Stir fry for a minute or so until almost tender. Add onion, garlic, ginger mixture and stir-fry for another minute, or until fragrant. Stir in pork and remaining onions and coriander, serve over rice.
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