This spicy meal is incredibly filling. Although the cooking time is long, the prep is quick and minimal and it’s a one pot dish, my favorite kind! It’s a snap to throw together on a weeknight, especially if you already have a baggie of chopped cauliflower in your fridge. I put together the marinade at lunch and toss it in the oven in the late afternoon. If you aren’t home during the day, the pork and sauce would be fantastic in a crock pot.
Pork Loin, center cut, thinly sliced
8 tbs Sriracha
2 tbs Honey
4 tsp Soy Sauce or Bragg’s
1 Onion, sliced
1 bunch of Green Onions, chopped
4 cloves Garlic, minced
Small knob of Ginger Root, peeled and grated
Freshly ground Black Pepper
4 tsp Sesame Oil
2 tbs Mirin, rice wine (optional)
1 Jalapeño or other spicy pepper or chile (optional)
Head of Cauliflower, finely chopped
For the Bulgogi
Start by putting the pork loin in the freezer for about 45 minutes. This will firm it up for easy slicing.
Meanwhile, make the marinade/sauce. Add and mix all of the rest of the ingredients for the marinade in a large dutch oven with a lid. Taste and adjust the seasonings to your preference. If you’re not crazy about super spicy stuff, leave out the pepper/chile. The Mirin has a lot of sugar in it, so you can substitute with white wine. If you want the recipe to be clean, just leave it out.
Remove the pork from the freezer and slice it as thinly as you can into rounds. Add the pork to the marinade. Mix it really well and slap the lid on. Put it in the fridge for at least an hour and up to six.
3 hours before you want to eat, preheat oven to 275 degrees and put the dutch oven in with the lid off. Cook, stirring occasionally, at 275 for the first hour, 325 for the second hour, and 375 for the last, or until the onions are almost completely broken down and the sauce has cooked down to a jam like consistency.
For the Cauliflower Rice
Remove the core and stems from the head of cauliflower and you’ll be left with the crowns. You can put the crowns in a food processor, but I prefer to chop them until they break down into bits. If you have extra it’ll keep for up to a week in the fridge in an air tight container or ziplock.
Sprinkle a non-stick wok or deep skillet with sesame oil. When the wok is hot, add the chopped cauliflower with a pinch of salt and toss over fairly high heat. Sauté until the cauliflower starts to brown, about 10-15 minutes.
Spoon the pork and sauce over the cauliflower and serve with a sprinkle of green onions on top for color, if ya want.