the Breville Test Kitchen

Bulgogi Pork and Green Onion Skewers

Name: Bulgogi Pork and Green Onion Skewers
Cook time: 1800 s
Total time: 4500 s
Yield: Serves 2-4
Ingredients: 1 small red apple - peeled and cored; 1 small red onion - peeled and coarsely chopped; 4 cloves garlic - peeled; 4cm piece (20g) fresh ginger - peeled; ¼ cup (60 ml) soy sauce; 2 tbsp (40 g) honey; ¼ tsp kosher salt; ¼ tsp freshly ground black pepper; 1 tbsp sesame oil; 450 g skinless marbled pork belly - cut into 5cm long x 2cm wide x 3mm thick pieces; 8 green onions - cut into 5cm lengths; Cooking spray; 8 baby cos lettuce or butter lettuce; Shiso leaves; Ssamjang

Inspired by bulgogi, a classic Korean barbecue dish, these skewers deliver a sweet-savory glaze with beautifully caramelized edges in next to no time. For best results, choose well-marbled, skinless pork belly with even layers of fat and lean. Sourced from a Korean or Asian market will help ensure consistent thickness, allowing the pork to render evenly and stay succulent over high heat.

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1 hr 15 mins total time

30 mins active time

Easy

Serves 2-4

Ingredients

Measurements:

For the marinade

1 small red apple
peeled and cored
1 small red onion
peeled and coarsely chopped
4 cloves garlic
peeled
4cm piece (20g) fresh ginger
peeled
¼ cup (60 ml) soy sauce
2 tbsp (40 g) honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 tbsp sesame oil

For the skewers

450 g skinless marbled pork belly
cut into 5cm long x 2cm wide x 3mm thick pieces
8 green onions
cut into 5cm lengths
Cooking spray

To serve

8 baby cos lettuce or butter lettuce
Shiso leaves
Ssamjang

Instructions

1
To make the marinade, place the apple, onion, garlic, ginger, soy sauce, honey, salt, pepper and oil in the bowl of a food processor and process to a fine paste.
2
Spread a thin layer of the marinade over the base of a shallow dish. Arrange a single layer of pork on top, then spoon over enough marinade to coat. Repeat the layering process until all the pork is evenly coated. Cover tightly with plastic wrap and refrigerate for 30 minutes to marinate.
3
Insert the wire rack in the middle position. Set the oven to Roast, Super Convection, 150°C, for 12 minutes and press Start to preheat. Meanwhile, continue to the next step.
4
Thread the green onions alternating with the pork onto 8 skewers. Line the roasting pan with foil and place the broiling rack in the pan. Arrange the skewers on the rack. Spray the skewers on both sides with cooking spray.
Tip: If using bamboo skewers, soak them in water for at least 30 minutes before cooking to help prevent burning.
5
Once preheated, place the pan in the oven and cook for 12 minutes, turning the skewers over halfway through cooking. When the oven signals at the end of cooking adjust the oven to Broil, 260°C, for 4 minutes and press Start. Halfway through broiling, turn the skewers over to broil the other side.
6
The skewers should be browned and cooked through. If not, broil them a little longer. Repeat with the remaining skewers.
7
Slide the caramelized pork and green onions off the skewers into crisp lettuce leaves with a fragrant shiso leaf. Add a generous spoonful of ssamjang and enjoy while warm.