{"id":14759,"date":"2013-07-19T10:47:14","date_gmt":"2013-07-19T08:47:14","guid":{"rendered":"http:\/\/www.withaglass.com\/?p=14759"},"modified":"2013-07-22T16:15:10","modified_gmt":"2013-07-22T14:15:10","slug":"korean-style-pork-tenderloin-stir-fried-with-french-beans","status":"publish","type":"post","link":"http:\/\/www.withaglass.com\/?p=14759","title":{"rendered":"Korean-Style Pork Tenderloin Stir-Fried with French Beans"},"content":{"rendered":"

\"koreanporkt\"I have recently been lucky to stumble more and more often upon pork tenderloin from high quality farms. I cross my fingers this situation will never change because this is the only lean pork cut which doesn’t end up dried in stir-fries, my staple meals. This was my first Korean experiment with tenderloin and by far the best Korean pork dish I have ever had. The French beans are maybe not a very exotic touch, but they are in full season and paired perfectly with both the pork and my beloved typical hot and sweet seasoning.<\/p>\n

Stir-frying is already one of the quickest cooking methods, but this one was particularly fuss-free: instead of adding ingredients, one by one, I have fried the pork with its marinade in one go. If you are used to cooking Korean from time to time, you will probably have all the necessary ingredients for this marinade and find this method as simple as I did. If you don’t cook Korean, gochujang is the first thing you should buy. This sweet and hot chilli paste is the crucial ingredient, the essence of what attracts me the most in Korean cuisine and, in my opinion, impossible to replace with anything else (sesame oil or rice wine can be borrowed from other Asian cuisines).<\/p>\n

I have used here the grilled pork (Toejigogi kui)\u00a0marinade from Growing Up in a Korean Kitchen by Hi Soo Shin Hepinstall<\/a>. I have fried the pork instead of grilling it, but of course you can grill it if you prefer.\u00a0I have hardly modified the original recipe, mainly adapting the ingredients to a dish \u00a0for one and skipping walnuts I didn’t have (I have learnt they are not used by majority of Korean cooks but I hope adding them soon to see how they change the flavours). For extra heat and flavour I have added one fresh medium hot Turkish chilli pepper, but it’s not obligatory.<\/p>\n

TIPS: The pork should marinate for at least one hour, but it can be left overnight in the fridge. This will only improve it.<\/p>\n

Whether you use a pan or a wok, some of the marinade will stick and leave a burnt layer which takes some time to be removed. If you use a traditional pan (cast iron or steel), add some water and boil it, scraping the bottom as it heats. If you have another pan, simply soak it for a long time to make the cleaning easier.<\/p>\n

Preparation: 15 minutes + min. one hour for marinating<\/em><\/p>\n

Ingredients (serves one):\u00a0<\/em><\/p>\n

100 – 150 g pork tenderloin<\/em><\/p>\n

Marinade:\u00a0<\/em><\/p>\n

1 tablespoon gochujang<\/em><\/p>\n

1 tablespoon soy sauce<\/em><\/p>\n

1 teaspoon sesame oil<\/em><\/p>\n

1 teaspoon Korean dried chilli powder\u00a0<\/em><\/p>\n

1\/5 teaspoon ground black pepper<\/em><\/p>\n

1\/2 – 1 teaspoon toasted white sesame seeds<\/em><\/p>\n

1 tablespoon rice wine (I have used sake)<\/em><\/p>\n

1 tablespoon agave syrup (or any other syrup you prefer or honey)<\/em><\/p>\n

1 teaspoon grated ginger<\/em><\/p>\n

1 big clove garlic, grated or crushed<\/em><\/p>\n

a white and very light green part of one green onion, finely sliced<\/em><\/p>\n

(1 medium hot chilli pepper, sliced)<\/em><\/p>\n

a handful of French beans, ends and strings removed<\/em><\/p>\n

Cut the tenderloin slightly diagonally into thick slices.<\/p>\n

Combine with all the marinade ingredients and refrigerate, covered, for at least one hour. (This step can be made a day ahead).<\/p>\n

Cut the French beans into bite-sized pieces (I have cut them in three pieces).<\/p>\n

Blanch for 2 minutes in boiling water.<\/p>\n

Plunge immediately in cold water or rinse under cold water.<\/p>\n

Put aside.<\/p>\n

Heat some oil in a pan or wok (or brush your grill with some oil).<\/p>\n

Fry the pork pieces about 5 minutes, regularly stirring.<\/p>\n

At the end add the blanched French beans and stir-fry everything until they are heated (about 30 seconds). You may add some water, as I did, if you want to create sticky sauce (the marinade will have dried and thickened by now).<\/p>\n

Serve.<\/p>\n","protected":false},"excerpt":{"rendered":"

I have recently been lucky to stumble more and more often upon pork tenderloin from high quality farms. I cross my fingers this situation will…<\/p>\n","protected":false},"author":1,"featured_media":14760,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[44,184],"tags":[12,45,114],"_links":{"self":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/14759"}],"collection":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=14759"}],"version-history":[{"count":15,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/14759\/revisions"}],"predecessor-version":[{"id":14772,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/posts\/14759\/revisions\/14772"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=\/wp\/v2\/media\/14760"}],"wp:attachment":[{"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=14759"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=14759"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.withaglass.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=14759"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}