Korean pork steaks with pickles
Korean food is some of the healthiest on hearth, with the emphasis on rice, vegetables and meats cooked simply without mush oil, and a near obsession with the fermented vegetable kimchi, which can be something of an acquired taste.
These Korean pork steaks gets marinated in a fragrant pepper paste which adds a wonderful smokiness to the pork and it works perfectly on these juicy pork steaks.
pork steaks in food4four Korean marinade
1 ½ cup Korean sticky rice
FOR THE PICKLES
food4four pickle sauce
fennel bulb, very thinly sliced, fronds reserved
chilli, thinly sliced
Prepare all our ingredients.
Bring the food4four pickle sauce to a boil in a small saucepan. Put the vegetables in a heatproof bowl and pour over the hot liquid, turning to combine. Leave for 25 minutes. drain before using.
Rinse the rice and drain well. In a medium saucepan, bring 3 cups of salted water to the boil. Add the rice and give it a good stir. Cover and lower the heat. Simmer for 15 minutes, remove from the heat and let is steam for a further 10 minutes. Fluff with a fork.
Heat a saucepan or barbecue over medium heat and cook the pork chops for 3–4 minutes each side or until just cooked through. If cooked over too high a heat the outside will burn before the meat is cooked in the middle. Transfer to a plate and rest for 5 minutes.
Serve the pork steaks with the rice and pickles.