This week has been real tiring because of daily hospital visits as the dad is back in hospital for hopefully the last surgery ever. Fortunately there’s a much deserved for mid week break. And because of that, I didn’t really have much time to prepare elaborate home cooked meals.
So I am really glad for such fuss free dish which greatly simplifies home cooking. Easy does it is the way and a home cooked can be beefed up in 10 minutes. It’s definitely worthwhile to invest in a bottle of such korean bbq sauce as they are very versatile and can used in a variety of dishes, especially for poultry.
I even marinade the pork slices with the sauce and set them overnight to allow the meat to absorb the flavours better. However, if you are in a tight constraint for time, marination can be skipped too with this sauce.
This is not a sponsored post though, but just a quick share on the type of bbq sauce which I’ve gotten. It’s infused with pineapple bits which I think is pretty awesome. I’ve also added a touch of spice with some hot pepper flakes and chillies.
If I have the luxury for more time, I will definitely serve all these on a BBQ griller and enjoyed them on a bbq steamboat, instead of stir frying like this. Nevertheless, this does not affect the flavour of the dish. Feel free to apply this sauce to any kinds of meat and I am sure you will enjoy them as much too !
- 200g pork collar, thinly sliced
- 1 tbsp cooking oil
- ½ onion, sliced
- 1 chilli, sliced
- 2 tbsp Korean bbq sauce
- 1 tbsp water
- 1 tsp sesame seeds (for garnishing)
- some spring onion, diced (for garnishing)
- 2 tbsp Korean bbq sauce
- 1 tsp sesame oil
- ½ tsp sugar
- ¼ tsp Korean hot pepper flakes
- Combine the pork slices with the marinade ingredients and set it overnight in the fridge.
- Heat up a work with the oil and add the sliced onions and chili. Stir fried till the onions become softened.
- Add the pork slices followed by 2 tbsp of Korean bbq sauce and 1 tbsp of water. Stir fried till the pork slices are cooked.
- Off the flame, garnish with sesame seeds and diced spring onions. Serve hot immediately.
2) Try to use pork slices that has a reasonable amount of fats, such as pork collar or pork belly so that the meat will not turn dry even if it has turned cold.
3) Do not overcook the meat slices. Off the flame once they are cooked, otherwise they might turn hard.
