Korean Pork Medallions Rice Bowl

Method

Step 1

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.

Step 2

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 reduced slightly.

Step 3

Bash the medallions out between 2 sheets of cling film 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.

Step 4

Take the pork out of the pan and cut into the thickest part to make sure it’s cooked through and the meat juices run clear. Cook  for another minute or so if it’s not. Rest the pork on a plate for a few minutes whilst you make the sauce.

Step 5

Combine all of the ingredients for the sauce (40g runny honey, 20ml light soy sauce 1 tablespoon rice wine vinegar, 2 teaspoons gochujang or sriracha) in the pork pan to absorb all the pork and burnt soy flavour. Add in 50ml of water, bring to a boil and reduce the heat and cook until the pork is sticky.

Step 6

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 rice in serving bowls. Finish with neatly arranged crunchy veg.