Ingredients /nutrition
- 1 kg thinly sliced pork shoulder
- 4 tbsp hot chili paste
- 1 3/4 tbsp light soy sauce
- 1 3/4 tbsp sugar
- 1/2 tbsp ground black pepper
- 2 tbsp crushed garlic
- 1 tsp ginger juice
- 2 tbsp chili powder
- 130 ml pineapple syrup
- 3 tbsp vegetable oil
Methods / instructions
- Mix well all ingredients and set aside for 7 hours.
- Heat oil and pan fry pork until cooked.
- Serve hot with steamed white rice.
Servings: 4
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