Spicy Pork From Korean To Mexican

Honestly, you can find marinated spicy pork in most Korean grocery stores and it is very difficult to go wrong with it. I say, cook smart and not hard! Spicy pork is one of my favorites because it is very versatile in what and how you can serve it. Serve as a part of traditional food-coma-inducing Korean meals, with steamed cabbage, rice and ssamjang for delicious cabbage wraps, or to die for tacos with fresh greens and shaved Asiago. 

In case you don't have a Korean grocery store near you, here is my recipe that I've modified and tweaked for the past 30 years or so. Yes, I've had this recipe since I was a teenager.

INGREDIENTS

one and a half pounds of sliced pork butt

one tablespoon of cane sugar

one tablespoon of gochujang

one tablespoon of tamari

one tablespoon of minced garlic

one tablespoon of green plum extract

one teaspoon of minced ginger

one teaspoon of Korean red pepper flakes

one teaspoon of sesame oil

five green onions, diced

a half of yellow onion, chopped

Place all the ingredients, except the pork butt, and mix well in a large bowl. Add the pork butt and cover with the marinade. Cover and refrigerate for overnight, no less than six hours.

When ready to cook, heat a wok over high heat. Add marinated pork, in batches of two or three, and stir occasionally until the meat is cooked, three to five minutes. Marinated pork also freezes well, so don't feel like you have to cook all of it once.