adaptation of a traditional dish, Pork Fillets, Korean-Style is simple to prepare – and delicious to eat! Serve with pureed potatoes, Courgettes Grillees and a tossed salad for a nourishing meal.
2 lb. pork fillets, thinly sliced
2 tablespoons sesame oil
4 fl. oz. soy sauce
2 fl. oz. water
3 tablespoons sugar
2 spring onions , finely chopped
2 garlic cloves, crushed
1-inch piece fresh root ginger, peeled and finely chopped g teaspoon salt
10 black peppercorns, crushed
First, make the marinade. In a large mixing bowl, combine all of the marinade ingredients together, stirring to mix well.
Arrange the pork slices in the marinade and baste to coat the meat thoroughly. Marinate the meat, at room temperature, for 2 hours, basting occasionally.
Preheat the oven to fairly hot 375′ F (Gas Mark 5, 190°C).
Remove the pork slices from the marinade and pat them dry with kitchen paper towels. Reserve the marinade.
With a pastry brush, generously coat the bottom and sides of a large baking dish with the sesame oil. Arrange the pork slices in the baking dish, in one layer if possible. Cover the dish and bake the meat for 45 minutes to 1 hour or until it is very tender when pierced with the point of a sharp knife.
Meanwhile, pour the marinade into a small saucepan. Place the saucepan over high heat and bring the liquid to the boil.
Reduce the heat to low and simmer the sauce for 10 to 15 minutes or until it has reduced slightly.
When the meat is cooked, remove it from the oven and arrange the slices on a large, warmed serving dish.
Pour the pork cooking juices into the reduced marinade and bring the mixture to the boil over high heat. Remove the pan from the heat and strain the sauce into a sauceboat. Serve the pork at once, with the sauce.