Spicy Gochujang Pork Stir-Fry with Rice

Ingredients

• 1 lb Pork shoulder, thinly sliced
• 2 tbsp Gochujang (Korean chili paste)
• 2 tbsp Gluten-free soy sauce
• 1 tbsp Rice vinegar
• 2 cloves Garlic, minced
• 1 tsp Ginger, minced
• 1 tbsp Sesame oil
• 1 tbsp Brown sugar
• 2 stalks Green onions, chopped
• 1 tsp Sesame seeds
• 4 cups Cooked rice

Instructions

1. 1In a medium bowl, combine the 2 tablespoons of gochujang, 2 tablespoons of gluten-free soy sauce, 1 tablespoon of rice vinegar, 2 cloves of minced garlic, 1 teaspoon of minced ginger, 1 tablespoon of sesame oil, and 1 tablespoon of brown sugar. Whisk everything together until it is smooth and well combined.
2. 2Add the 1 lb of thinly sliced pork shoulder to the bowl with the sauce. Use your hands or a spoon to toss the pork until every piece is evenly coated in the marinade. Let the pork marinate for at least 10 minutes at room temperature.
3. 3Place a 12-inch skillet or wok over medium-high heat. Allow the pan to get hot for about 1-2 minutes.
4. 4Carefully add the marinated 1 lb of pork to the hot skillet. Stir-fry the pork, moving it around the pan, for 5 to 7 minutes, or until it is cooked through and has some slightly browned, caramelized edges. The pork should reach an internal temperature of 145°F (63°C).
5. 5Add the 2 stalks of chopped green onions to the skillet with the pork. Stir everything together for about 30 seconds, just until the green onions are slightly softened.
6. 6Divide the 4 cups of cooked rice among four bowls. Spoon the spicy pork and green onion mixture evenly over the top of the rice in each bowl.
7. 7Sprinkle the 1 teaspoon of sesame seeds over the pork stir-fry in each bowl as a garnish.

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