400g (14 oz) pork scotch fillets (also known as pork neck or pork shoulder steaks), thinly sliced
1 tablespoon vegetable oil
3 garlic cloves, finely chopped
1 onion, sliced
½ cup finely shredded carrot
4 spring onions (scallions), cut into batons
¼ tsp sesame seeds, plus extra to serve
finely grated zest of 1 lemon
steamed rice, to serve (click here to see my recipe for how to cook rice)
3 tablespoons gochujang*
2 tablespoons soy sauce
2 tsp white sugar
1 teaspoon finely grated ginger
1 tablespoon sesame oil
In a large bowl mix together the marinade ingredients. Add pork slices to the marinade and toss to coat.
Heat the vegetable oil in a wok over medium-high heat. Add the garlic and onion and stir-fry for 10 seconds. Add the pork and all the marinade. Spread the pork out in the pan and allow it to sear for about half a minute before stir-frying. Repeat the searing and stir-frying process another 2-3 times or until the pork is just cooked. Then add the carrot and spring onion and stir-fry for another half a minute. Turn the heat off and sprinkle with sesame seeds and toss through the lemon zest.
Serve with steamed rice and sprinkle with extra sesame seeds.
- Gochujang is a fermented Korean chilli paste. You can find it in the Asian aisle of most supermarkets or from an Asian grocer.