Korean Barbecued Pork

If you're in a stir-fry rut, shake it up with this Korean barbecued pork with sriracha sauce and pears or apples.

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Reviews (0)

4.5 by 7 people

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  • Makes: 4 servings
  • Serving Size: 3/4 cup pork mixture + 1 1/2 cups cabbage each
  • Makes: 3 cups pork stir-fry plus 6 cups cabbage
  • Start to Finish: 35 mins

Korean Barbecued Pork

Directions

  1. For sauce, in a bowl stir together the first eight ingredients (through garlic).
  2. In an extra-large wok or skillet heat 1 Tbsp. of the oil over medium-high heat. Add pork; cook and stir about 4 minutes or until strips are just pink in the center. Remove pork from wok.
  3. Add the remaining 1 Tbsp. oil to wok. Add carrots; cook and stir 1 minute. Add red pepper; cook and stir 2 minutes more or until just crisp-tender. Return pork to wok. Add sauce and Asian pear; cook and stir until heated through. Serve pork mixture over cabbage and top with green onions.

From the Test Kitchen

Produce Prep

To prepare Napa cabbage, also called Chinese cabbage, cut off the stem end connecting the leaves. Rinse leaves and shake dry. To shred, cut cabbage crosswise into thin strips, including the thick ribs.

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Nutrition Facts (Korean Barbecued Pork)

  • Per serving:
  • 303 kcal ,
  • 12 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 56 mg chol. ,
  • 791 mg sodium ,
  • 28 g carb. ,
  • 5 g fiber ,
  • 18 g sugar ,
  • 21 g pro.
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Reviews (1)

7 Ratings
353 Days Ago
4.0
I omitted the pear/apple because I don't like sweet in my savory, and it turned out great. I also used savoy cabbage instead of napa, and cooked it before serving. The only other change I'd make is adding a little cornstarch to thicken the sauce.

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