Korean Pork



David Tinney

I've got two delicious Korean pork recipes for you. The first one is a quick and simple dinner for those busy weeknights that we all know and love! Serve it over steamed rice, with a side dish of kimchi for a tasty meal. The second recipe is a favorite of mine , spicy Korean pork ribs. I like my food spicy, this one is a winner!

Korean Pork Recipe #1

1-1/2 lbs pork tenderloins, cut lenghtwise in half
2 cloves garlic, minced/crushed
1 (2 5/8 ounce) jar sesame seeds
1/2 cup reduced sodium soy sauce
3 tablespoons sugar
2 tablespoons onion flakes
1 teaspoon ginger, chopped

Preheat oven to 400 degrees. Add all ingredients to ziplock bag, shake to mix, and marinate pork for 5 min, or up to 3 hours. Spray 9x13 baking dish with cooking spray, then place pork in dish, pouring marinade over pork. Bake 30-35 minutes. Cut pork into thin slices before serving. Makes 6 servings.

Spicy Korean Pork Ribs

1 cup sweet rice wine or cooking sherry
3/4 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
1/2 cup MAGGI Seasoning Sauce
2 teaspoons sesame oil
2 lbs. pork short ribs, cut into individual ribs
2 tablespoons vegetable oil
1 large sweet potato, cut into 1/2-inch cubes
2 medium carrots, cut into 1/8-inch rounds
1 small green bell pepper, seeded, cored and cut into 1-inch strips
4 green onions, cut into 1-inch pieces
1 tablespoon toasted sesame seeds

Combine rice wine, sweet chili sauce, seasoning sauce and sesame oil in large bowl. Add pork ribs; cover. Marinate for 4 hours in refrigerator. Remove ribs from marinade; reserve marinade.

Heat vegetable oil in large skillet over medium-high heat. Add pork ribs; cook, turning frequently, until browned. Add enough water to cover ribs. Bring to a boil; reduce heat. Cook for 1 hour or until pork is tender. Stir in reserved marinade and boil until liquid is reduced in half, skimming off fat.

Add sweet potato, carrots, bell pepper and green onions; cook for 10 minutes or until tender. Place on serving platter; sprinkle with sesame seeds.