Korean pork stir fry

Spicy, savoury, tangy, complex and a deeply satisfying rust red in colour.

• 1 pork fillet, trimmed and cut into thin slices
• 1 tbsp veg oil
• 1 red pepper, finely sliced
• 5 spring onions, sliced
• 2 tbsp soy sauce
• 2 tbsp gochujang chilli paste
• 2 tbsp shaosing rice wine
• 3 tbsp brown sugar
• 1 tbsp sesame oil
• 2 garlic cloves, minced
• 1 tbsp grated fresh ginger
• ¼ tsp ground black pepper

1. Mix all ingredients except the veg oil, red pepper and spring onion and leave pork to marinade for an hour
2. In a wok, heat the oil until smoking
3. Remove the pork from the marinade with a slotted spoon and stir fry for 5 mins until caramelized and brown
4. Add the peppers and spring onions, and cook for a further 2 mins
5. Pour leftover marinade over and cook for a minute or so until bubbling and shiny

Serve with coconut rice, sprinkled with fresh coriander leaves and toasted sesame seeds