Spicy Korean Pork Farro Bowl
Time to spice up your life! This traditional Korean dish gets its firey flare from Gochujang paste - the crimson condiment made from chili peppers, rice and soybeans. Nutty farro serves as the base for the tender slices of pork and tons of fresh veggies. This is a gorgeous meal...plus an egg!
1/4 oz Fresh Ginger
2 tsp Rice Wine Vinegar
2 tbsp Gochujang Paste
2 tbsp Sesame Oil
8 oz Pork Tenderloin
4 oz Shiitake Mushrooms
1 1/2 oz Matchstick Carrots
4 oz Farro
1 tbsp Honey
5 oz Baby Spinach
1 tbsp Toasted Sesame Seeds
1/2 tsp Salt
1 tbsp Vegetable Oil
1/4 tsp Salt
1/4 tsp Ground Black Pepper
In a small saucepan over high heat, add two cups of water and Salt. Bring to a boil. Add Farro, cover, and cook for fifteen minutes. When farro is finished, drain and set aside.
Meanwhile, remove stems from Shiitake Mushrooms and discard. Slice lengthwise into quarter inch strips and set aside. Peel the Fresh Ginger, mince, and place in a small bowl.
In the same small bowl, combine Gochujang Paste, Honey, Rice Wine Vinegar, one tablespoon of Sesame Oil, and two tablespoons of water. Mix well and set aside.
Pat dry Pork Tenderloin with paper towels. Slice the pork tenderloin in half lengthwise and then across into quarter inch strips. Place in a second small bowl. Season the pork with Salt and Ground Black Pepper. Set aside.
Heat a large saute pan over high heat with Vegetable Oil. Add the mushrooms along with Salt and Ground Black Pepper. Saute for three minutes. Remove and keep warm.
In the same large saute pan over medium high heat, add Vegetable Oil. When hot add the carrots along with a pinch of salt and pepper and cook for thirty seconds. Remove from heat.
In the same large saute pan over high heat, add the remaining Sesame Oil. Add the Baby Spinach, Sesame Oil, and Salt. Cook for one minute until slightly wilted. Remove spinach from pan and keep warm.
Add two teaspoons of oil to the pan. When hot, add the pork and cook for one to two minutes on both sides until cooked through.
Add half of the sauce to the pan, and cook for an additional thirty seconds to coat the pork. Remove from heat.
In a medium non stick pan, heat Vegetable Oil over medium low heat. Carefully crack the Eggs into the pan next to one another, but not touching. Do not break the yolks!
Season eggs with pinch of salt and pepper. Lower the heat to low, place a lid on the pan and cook eggs for two to three minutes until the whites are set but the yolk is still runny. Remove pan from heat, and be ready to serve immediately.
In the center of two bowls, place the farro. Place the mushrooms in one quarter of the bowl on top of the farro. Working clockwise, place the spinach next to the mushrooms. Place the carrots next to the mushrooms. Place the carrots next to the spinach.
Finally, place the pork in between the carrots and the mushrooms. Drizzle with the remaining sauce. Top each bowl with a fried egg.
Serve and enjoy!