Spicy & Sweet Tocino Pork Bibimbap Recipe

Spicy and Sweet Tocino Pork bibimbap
Serves 6

Bibimbap is a Korean favourite and literally translates to Mixed Rice. How about Try this recipe a version of Korean and Pinoy fusion Bibimbap, made with Pinoy Tocino Hamonado or  BarbecueTocino.
Kainan na! Jeulgyeo!

PorkBibimbap.jpg

Preparation and Ingredients:


For the Bean Sprouts:
2½ cups bean sprouts
1 clove garlic, minced
5 scallions, thinly sliced
1 teaspoon sesame seeds
½ teaspoon sesame oil


Bring a medium pot of water to boil. Add the bean sprouts and blanch for about 2 minutes.
Drain the sprouts well. Transfer to a bowl and mix with minced garlic, scallions, sesame seeds and sesame oil. Cover and set aside.

Sautéed spinach:


6 cups raw spinach, stems removed, if necessary
1 teaspoon sesame seeds
1 teaspoon sesame oil


Heat a large skillet or wok over medium-high heat.
Add the spinach and cook until just wilted.
Transfer to a colander and rinse a couple of times with cool water, until the water is clear.
Drain well and ring dry, being careful not to totally mush up the spinach.
Transfer to a bowl. Add the sesame oil and sesame seeds. Cover and set aside.

Sautéed onions:


1½ medium yellow onions, sliced, then cut in half.
½ tablespoon soy sauce
1 teaspoon olive oil


Heat the olive oil in the same skillet over medium-high heat.
Add the onions and soy sauce and sauté until the onions are translucent.
Transfer to a bowl and cover. Set aside.

Sautéed carrot strips:


2 medium carrots, cut into matchstick sized pieces (or julienned)
1 teaspoon oil
¼ teaspoon salt


Heat oil in the same skillet over medium-high heat.
Add the carrot slivers and salt. Sauté until the carrots begin to brown but do not get too soft, about 3 minutes.
Transfer to a bowl and cover. Set aside.

Zucchini Strips:


2 medium zucchini, cut into thin strips (see step 1 and 2 below for prepping the zucchini)
1 tablespoons fish sauce
1 clove garlic, minced
¼ teaspoon salt
1 teaspoon oil


Use a potato peeler or a mandoline slicer to cut the zucchini into long thin strips. Cut each strip in half width-wise and again lengthwise until you have thin strips that are about ½ and inch wide by 3-4 inches long.
Soak the zucchini strips in the fish sauce for about 10 minutes. After soaking, thoroughly drain the zucchini.


Heat the oil in the same skillet over medium-high heat. Add the garlic and sauté for 1-2 minutes. Add the zucchini and salt and cook for about 2 minutes, until just soft.
Transfer to a bowl. Cover and set aside.

Shiitake mushrooms:


About 20 medium shiitake mushrooms, sliced
1 tablespoon soy sauce
1 teaspoon sesame oil


Heat the sesame oil in the same skillet over medium-high heat.
Add the mushroom slices and soy sauce. Sauté for 3-4 minutes, until the mushrooms are cooked through.
Transfer to a bowl. Cover and set aside.

Pre-Marinated Pork Tocino:


Heat the same skillet over medium-high heat.
Add the pork tocino and its marinade. Sauté until cooked through.
Transfer to a bowl. Cover and set aside while you cook the eggs.

 

Assembly:


6 tablespoons kimchie
(or gochujang – fish (cake) strips) optional
6 large eggs ( 1 extra raw egg for topping – optional)
2 cups white rice, cooked.
Soybean Chili Paste (or Sweet and Spicy sauce)
Sesame Oil/Canola Oil

Begin by preparing all of your vegetables by slicing and chopping according to the instructions below. This step will make sure that your ingredients stay warm as you cook and set them aside.


Cook all the vegetables and the pork according to the instructions that follow.
After cooking all the vegetables and pork, put a little bit of sesame oil in the skillet. Heat the skillet over medium-high heat.


Crack 1 or 2 eggs into the skillet at a time and cook them over-easy, until they reach the desired doneness. Transfer to a plate and cover while you repeat with the rest of the eggs.


Divide the rice among the 6 bowls. Place one over-easy egg on top of each bowl. Arrange the vegetables and meat around the egg as shown in the picture above.
Place a spoonful of kimchie on top and drizzle some soybean chilli paste or just chilli sauce of each bowl and serve. (You may add 1 raw egg in the middle while it is still steaming Hot – Optional)

 

 

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