This pork is perfect for lunch
Korean-style Roasted Pork and Cabbage Vermicelli Dinner for four! Ricardo’s Korean-Style Roasted Pork and Cabbage Vermicelli is ready to eat.
Cabbage 1-3/4 lb (800 g) green cabbage, cored and thinly sliced (about 1 small cabbage) 1 tbsp (15 ml) toasted sesame oil 1 tbsp (15 ml) vegetable oil Pork 1 lb (450 g) lean ground pork 1/4 cup (60 ml) soy sauce 2 tbsp brown sugar 2 tbsp (30 ml) rice vinegar 2 tbsp (30 ml) hoisin sauce 2 tbsp (30 ml) toasted sesame oil 2 tsp (10 ml) fermented chili paste (gochujang) or Sriracha Garnish
1 recipe Korean-style vegetable pickles (optional) Cilantro leaves (optional) Cabbage
With both racks in the middle positions, preheat the oven to 450 F (230 C). Place cabbage on a non-stick baking sheet. Drizzle with both oils and season with salt and pepper. Spread cabbage out in an even layer. Bake for 30 minutes or until cabbage is roasted, stirring halfway through cooking. Pork Place the pork on another non-stick baking sheet or a baking sheet lined with a silicone mat. Break up the meat with a wooden spoon. Lightly season with salt and pepper. Add remaining ingredients and mix. Bake at the same time as cabbage, for 20 minutes or until meat is golden, stirring halfway through cooking. Serve cabbage vermicelli and meat in bowls. Top with the vegetable pickles and cilantro, if desired. Makes 4 servings.
Vegetable Pickles
1 zucchini, sliced into 1/4-inch (5 mm) rounds 1 bell pepper, seeded and sliced into 1/4-inch (5 mm) strips 1 tbsp brown sugar 1 tbsp (15 ml) toasted sesame oil 1 tbsp (15 ml) mirin 1 tbsp (15 ml) rice vinegar In a pot of salted boiling water, blanch the vegetables for 1 minute. Drain. Chill under cold running water.
In a bowl, whisk together the brown sugar, sesame oil, mirin and rice vinegar.
Add the vegetables and stir well to combine. Makes 2 cups (500 ml).