Bulgogi pork with pineapple

Enjoyable Bulgogi pork with pineapple Recipe

Thinly sliced pork is glazed in a sticky Korean-inspired sauce made from chilli paste, soy sauce, ginger, brown sugar and sesame oil then tucked into steamed buns and served with pineapple and avocado. Recipe by Curtis Stone.
Bulgogi pork with pineapple
Prep Time : 2:15 | Cook Time : 0:10 | Total Time : 2:25 | Serving : 4 person.


  • 2/3 cup (160ml) salt-reduced soy sauce

  • 2 1/2 tablespoons brown sugar

  • 1 tablespoon sambal oelek (chilli paste), plus more for serving

  • 3 teaspoons sesame oil

  • 1 teaspoon peeled ginger, finely chopped

  • 700g Coles Australian Pork Loin Chops, bones removed, thinly sliced

  • 3 teaspoons canola oil, divided

  • Steamed buns, to serve (see notes)

  • 1/4 small pineapple (about 275g), peeled, cored, thinly sliced

  • 1 avocado, peeled, pitted, sliced

  • 2 spring onions, thinly sliced diagonally

  • 1/2 cup fresh coriander leaves


  • Step 1

    In a large bowl, whisk soy sauce, sugar, sambal oelek, sesame oil and ginger. In a resealable plastic bag, combine pork and half of marinade, turning to coat meat. Refrigerate for at least 2 hours. Reserve remaining marinade at room temperature.

  • Step 2

    Remove pork from marinade. Pat dry. Heat a wok or large heavy frying pan over high heat. Working in 3 batches, add 1 teaspoon canola oil and one-third of pork. Cook, stirring frequently, for 1 min or until pork is browned and just cooked through. Transfer to a plate. Add reserved marinade to wok and simmer for 2 mins or until slightly reduced. Return pork to wok and cook, stirring, for 1 min or until sauce is clinging to pork. Transfer to a bowl.

  • Step 3

    Using a small knife, split buns and stuff with pork, pineapple, avocado, spring onions, coriander and some extra sambal oelek to taste.

User Review
0 (0 votes)