Wednesday, October 3, 2012

Bulgogi Pork with Quinoa Kimichi Slaw - Recipe from 500 Best Quinoa Recipe Cookbook

Excerpted from 500 Best Quinoa Recipes by Camilla V. Saulsbury © 2012 Robert Rose Inc. Photos by Colin Erricson. Reprinted with permission. All rights reserved.
Often called Korean barbecue in North America, bulgogi translates as "fire meat,"a reference to the way the meat is grilled over hot coals or an open fire.  Beef is the typical meat of choice for bulgogi, but in this rendition I use the distinctive marinade - tamari, sesame oil, fruit juice and ginger - on pork because it requires far less marinating time.  A quinoa coleslaw riff on kimchi makes a fantastic and refreshing side dish.

Choose unseasoned rice vinegar over seasoned rice vinegar; the latter has added sugar and salt.

Kimchi Slaw

3 Tbsp unseasoned rice vinegar
2 Tbsp tamari or soy sauce (GF, if needed)
1 Tbsp Asian chili-garlic sauce
2 tsp sesame oil
2 cups shredded purple cabbage
1 -1/2 cup cooked quinoa, cooled
1/2 cup shredded carrot
1/2 cup chopped green onions

Sesame Soy Pork

1 Tbsp natural cane sugar or packed brown sugar
2 tsp ground ginger
1/4 cup tamari or soy sauce (GF, if needed)
1/4 cup unsweetened apple juice
2 Tbsp Asian chili-garlic sauce
2 Tbsp sesame oil
1 lb pork tenderloin, trimmed and cut crosswise into very thing slices
2 Tbsp toasted sesame seeds (optional)

Slaw:  In a large bowl, whisk together vinegar, tamari, chili-garlic sauce and oil.  Add cabbage, quinoa, carrot and green onions, gently tossing to combine.  Cover and refrigerate until ready to serve.
Pork:  In a medium bowl, whisk together sugar, ginger, tamari, apple juice, chili-garlic sauce and oil.
Add pork and toss to coat.  Cover and refrigerate for 15 minutes.
Remove half the pork slices from marinade, shaking off excess.  In a large, deep skillet, cook pork over medium-high heat, stirring, for 2 to 4 minutes or until browned on all sides and just a hint of pink remains inside.  Transfer to a plate.  Repeat with the remaining pork, discarding marinade.  Return all pork to skillet and cook, stirring, until heated through.
Serve pork with slaw.  Garnish with sesame seeds, if desired.

Makes 4 servings.

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