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, cored and coarsely chopped; 1 small red onion - peeled and coarsely chopped; 4 cloves garlic - peeled; 1 ½-inch piece (3/4 oz) fresh ginger - peeled; ¼ cup (2 fl oz) soy sauce; 2 tbsp (1½ oz) honey; ¼ tsp kosher salt; ¼ tsp freshly ground black pepper; 1 tbsp sesame oil; 1 lb skinless marbled pork belly - cut into 2-inch long x ¾-inch wide x ⅛-inch thick pieces; 8 green onions - cut into 2-inch lengths; Cooking spray; 8 baby cos lettuce (romaine) or butter lettuce leaves; 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. Pork belly 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, cored and coarsely chopped
1 small red onion
peeled and coarsely chopped
4 cloves garlic
peeled
1 ½-inch piece (3/4 oz) fresh ginger
peeled
¼ cup (2 fl oz) soy sauce
2 tbsp (1½ oz) honey
¼ tsp kosher salt
¼ tsp freshly ground black pepper
1 tbsp sesame oil

For the skewers

1 lb skinless marbled pork belly
cut into 2-inch long x ¾-inch wide x ⅛-inch thick pieces
8 green onions
cut into 2-inch lengths
Cooking spray

To serve

8 baby cos lettuce (romaine) or butter lettuce leaves
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, scraping down the side as needed.
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 into position 2. Select Phase Cook for P1 and set the oven to Roast, Super Convection, 300°F, for 12 minutes. Press Confirm for P2 and set the oven to Broil, High, for 4 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 on P1 for 12 minutes, turning the skewers halfway through. The oven will then automatically switch to P2. Halfway through P2, turn the skewers again to broil the other side.
6
The skewers should be browned and cooked through. If not, broil them a little longer.
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.