This week we discovered gochujang paste, which is a fermented Korean hot pepper paste, and basically it’s so tasty we’re moving to Korea. We’ve slathered it on pork to make an amazing low-cal gochujang Korean pork recipe. You can buy this paste in most major supermarkets (we’ve seen in it Morrisons, Sainsbury’s and Asda) and it gives a fantastic umami boost to Korean-inspired dishes such as this one. Fermented foods also have the bonus of being great for your digestive system, a lil’ healthy bacteria will do you the world of good.

Gochujang Korean pork recipe

Gochujang Korean pork recipe

Serves 4 | Prep time: 10 minutes | Cook time: 60 minutes

Nutritional info per serving

Calories: 399 | Total fat: 9g | Carbs: 24g | Sugars: 13g | Protein: 41g

Ingredients

  • 800g pork loin fillet
  • 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp garlic powder

For the Gochujang glaze

  • 2 cloves of garlic, crushed
  • 1 inch of ginger, peeled and grated
  • 60ml mirin
  • 1 tsp Truvia
  • 1 tsp sesame oil
  • 1 tbsp dark soy sauce
  • 2 tbsp rice wine vinegar
  • 1 tbsp fish sauce
  • 125g Gochujang paste

Gochujang Korean pork recipe

Method

1. Place a large saucepan on the hob and put the pork fillet, salt, pepper and garlic powder in. Fill with water so it completely covers the meat, bring to the boil and simmer for around 40 minutes or longer if you want the meat to be falling apart.
 
2. While the pork is cooking, add the crushed garlic and grated ginger to a small saucepan with a splash of water to stop it burning. Cook until soft, which should take a minute or two max. Next add all the other ingredients and simmer for around 10 minutes, stirring occasionally to stop it sticking.
 
3. Preheat the grill or BBQ to a high heat, remove the pork from the cooking liquid and smother in the sauce, making sure you save about half the sauce to baste the fillet whilst cooking and to dip the pork in when cooked. Once the grill or BBQ is hot, place the pork onto the grill and cook until slightly blackened on each side. Keep basting while it cooks to stop the meat drying out. 
 
4. Serve with noodles, rice and lots of stir-fry vegetables. Alternatively, if you are just after a good protein hit you can eat it on its own, hot or cold, as a kickass snack. 

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