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B.B.Q. Korean Pork Shank Meal Bowl
Preparation time:
20 minutes
Cook time:
30 minutes
Ingredients
Metric
Imperial
| 6 | 6 | braised pork shanks |
| 125 ml | 0,5 cup | brown sugar |
| 125 ml | 0,50 cup | B.B.Q. sauce, your choice |
| 65 ml | 0,25 cup | soy sauce |
| 45 ml | 3 tbsp | Hoisin sauce |
| 5 | 5 | cloves garlic, chopped fine |
| 30 ml | 2 tbsp | rice vinegar |
| 15 ml | 1 tbsp | fresh chopped ginger |
| 5 ml | 1 tsp | sesame oil |
| 0,25 ml | 0,5 tsp | flaked red pepper (optional) |
Preparation
B.B.Q. Korean pork shanks
- Preheat convection oven to 375°F (190°C), fan on maximum
- In a bowl combine remaining ingredients and mix well.
- Place the pork shanks on a baking sheet covered in aluminum foil or parchment paper and brush with half the sauce.
- Bake 20 minutes turning halfway through cooking and brush with remaining sauce.
- Bake until caramelized.
Bowls
- Heat steamed rice and place in flared bowls.
- Centre one shank on top of rice. Garnish with vegetables, sprinkle with sesame vinegar.
- Finish with sesame seeds.
Tips
Bowls
- 600 g steamed rice
- 1 cup red cabbage, shredded
- 1 cup julienned carrots
- ½ cup edamame beans
- ½ cup snow peas, blanched
- ½ cup cucumber, julienned
- ½ cup enoki mushrooms (optional)
- 1 avocado, sliced and sprinkled with lemon juice
- 250 ml sesame vinaigrette
- Toasted sesame seeds
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