Recipe: Korean Pork Medallion Rice Bowl
Have your midweek meal ready in 20 minutes with the perfect way to use pork medallions! We've glazed them in soy sauce, then tossed them in a spicy sauce and served them up with crunchy veg on delicious sticky rice.
- 250 g sushi rice
- 1 tbsp black sesame seeds
- 1 tbsp sesame oil
- 70 ml light soy sauce
- 1 lime, juiced
- 4 pork loin medallions
- 40 g runny honey
- 1 tbsp vinegar (rice wine vinegar if you can get it)
- 2 tsp gochujang or sriracha
- 1 head little gem lettuce
- 50 g beansprouts
- 1/4 cucumber
- 2 radshes
Cook The Rice
Wash the rice under cold running water until the water runs clear.
Drain the rice and put into a pan with a tight fitting lid and 350ml of cold water. Bring to the boil, then turn the heat down as low as it'll go and simmer for 10 minutes then remove from the heat and leave to stand for 10 minutes. Do not remove the lid but do occasionally shake the pan.
Reduce The Soy Sauce
Pour 50ml of the light soy sauce into a frying pan and add the lime juice. Bring the pan to a boil over a high heat, then bubble for a minutes or so until it’s reduced slightly.
Cook The Pork
Bash the medallions out between 2 sheets of Clingfilm to tenderise then add to the reduced soy glaze in the pan to fry for 2-3 minutes over a high heat.
Turn over the pork and repeat for another 2-3 minutes. Keep brushing the pork around the pan to make sure all the glaze coats the pork and it starts to caramelise.
Rest The Pork
Take the pork out of the pan and cut into the thickest part to make sure it’s cooked through and the inside pork juices run clear. Cook it for another minute or so if it’s not.
Rest the pork on a plate for a few minutes whilst you make the sauce.
Make The Sauce
Combine all of the ingredients for the sauce (40g runny honey, 20ml light soy sauce 1 tbsp rice wine vinegar, 2 tsp gochujang or sriracha) in the pork pan to absorb all the pork and burnt soy flavour. Add in 50ml of water, bring it to a boil and reduce until sticky.
Finish And Serve
Stir the sesame seeds and sesame oil into the cooked sushi rice with a pinch of salt after the 10 minutes of standing in the pan, steaming.
Slice the pork as thinly as possible and toss the slices back in with the sauce before serving on top of the the rice in serving bowls. Finish with neatly arranged crunchy veg.
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