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Pork bulgogi

Contributed By: Norm, KS | See all of Norm's recipes
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  40 Minutes
This is really good. Boston butt is also called pork shoulder roast. It is the cut that includes the shoulder blade, can be bone it or boneless. This was a very popular item at our restaurant and still is when I make it at home.
1 Boston butt pork roast, sliced wafer thin
4 tablespoons soy sauce
2 tablespoons sugar
2 tablespoons sesame oil
1/4 teaspoon ground black pepper
6 cloves garlic, crushed
2 teaspoons freshly grated ginger
2 tablespoons sake or dry sherry
2 tablespoons red pepper flakes or to taste
2 white onions, quartered into 8ths
toasted sesame seeds to sprinkle over the meat for garnish
peanut oil-for frying
Mix all ingredients except peanut oil and toasted sesame seeds. Set aside for a few minutes to marinate. Heat oil in wok or large skillet. Heat oil, add pork and marinade mixture and stir fry until the meat is no longer pink. I usually do it in three batches and it takes about 7-8 minute per batch. When it is all cooked, return all of it to the skillet or wok, cover and let steam for a few more minutes. Serve with steamed medium grain rice or fried rice. Garnish with toasted sesame seeds.

Note: In warm weather and with a small mesh grill, they can be grilled. A little more work but even better. Keep turning and do not allow them to brown on the grill.

Date Added: 03/27/2009
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Reviewed: 04/02/2009
I'm sure this is a great recipe. I have a recipe that is very similar to this one using thinly sliced beef. It is out of this world delicious. Word of warning: Make plenty. I double the beef recipe at my house and there are never any leftovers.
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