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Pork sautéed in this sweet-and-spicy marinade from chef Hooni Kim of NYC’s Danji and Hanjan is delicious in lettuce wraps or soft steamed Asian buns. Slideshow: Quick Pork 

Hooni Kim
Hooni Kim
September 2013

Gallery

Credit: © Tara Fisher

Recipe Summary

total:
30 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, combine all of the ingredients except the pork, canola oil, scallions, lettuce and rice. Add the pork and turn to coat. Cover with plastic wrap and refrigerate overnight.

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  • In a large nonstick skillet, heat 1 tablespoon of canola oil. Add the strips of pork in batches, taking care not to crowd the pan, and stir-fry over moderately high heat until cooked through and browned in spots, about 2 minutes per batch. Add more oil to the skillet as necessary.

  • Transfer the pork to a platter and garnish with scallions. Serve with lettuce leaves and steamed rice.

Suggested Pairing

Slightly off-dry German Riesling.

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