Saturday, January 12, 2013

Korean Pork


This recipe is amazing!! My daughter Emily gave it to me. She does a lot of Asian cooking and said this was soooo good. It is really just a marinade. For the pictures in this I used thinly sliced pork ribs (riblets is what the package said). I have also made this recipe using chicken and today bought some beef to use for next week.

After trying this recipe out now a couple of times I know it would make a fantastic freezer recipe (this is my plan with the beef I just bought). You can easily mix it together and put your meat and the sauce in a freezer bag and freeze it. When you want to use it, pull it out the night before and put it in the fridge. Let it defrost and marinade until the following day. The longer the meat is mixed with the sauce the better it tastes. But even a few hours is great.

Korean Marinade
1 cup sugar
1 cup soy sauce
1 cup water
½ large onion, sliced
2 to 3 cloves garlic, minced
1 t ginger
1 T lemon juice
1 to 2 T hot chile paste, (this optional and can be reduced or omitted depending on your “hot” preference in foods)

Mix all the sauce ingredients together and marinade your meat in it!!

 
I started the night before by putting my pork riblets (about 3 ½ pounds) into a zip lock bag with the marinade and putting it in the fridge..



When it was time to cook dinner I pulled out the pork and laid it on a large (jelly roll size) pan…



I then cooked it at 375 for about 40 minutes (this time could vary depending on the type of meat you use)…


I served it with fried brown rice and egg rolls.. it was delish!! 


10 comments:

  1. Just a suggestion to make it a little more authentic in Korean flavor. Add 3 or 4 stalks of green onion to your marinade, along with 2 Tbsp of sesame seed oil. That will really round out the flavor for a more Korean taste. And it's fabulous with beef short ribs and cooked on the grill.

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    1. Thanks for the suggestions! The sesame oil sounds wonderful.. I was thinking about the grill as well.. have to wait for the weather to warm up a bit to give it a try!! Crystal :)

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  2. That sounds delicious! Do you think it would work in the crockpot?

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    1. I'm thinking it would if your meat is not to fatty.. nothing more yucky than meat floating around in fat.. :P .. But I had thought of the same thing.. maybe I will try it on the beef I just purchased. Crystal

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  3. P.S. Crystal, what are you reading these days??

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    1. Other than my Bible.. mostly fiction.. :) I am a fiction hound I guess.. LOL.. Just finished a Patrica Cornwell novel (Port Mortuary).. enjoyed it a lot.. but then I've read most of her books..

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  4. Love Asian cooking! Must try that!

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  5. This looks great! We don't keep chile paste on hand -- could I substitute a bit of hot sauce instead?

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  6. WOW! That looks delicious! :)
    -Kristin

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  7. Oh yummy....I'd like to make this tonight! Crystal, is this fresh ginger, or ground ginger? I'm going to add the green onion and sesame oil too, like someone suggested. YUM

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