Hello.
We're Salty Food, and welcome to Fridgecam.
It's midweek, and I am hungry.
[MUSIC PLAYING]
It's time to hack it like a chef.
Today, I'm going to be making a Korean inspired street food
dish.
But I'm no expert in the kitchen,
so fortunately for me, my mate Ben is a chef.
And he's going to be giving us some cheffy tips
to show us how to make this simple, delicious meal in just
20 minutes.
Do you know how this going to work?
I am not going to lift a finger.
You're doing all the work, Jay.
Going to hold you to that this time.
And the first cheffy tip is our sushi rice.
Now if you're making sushi, you want
to run this under cold water till the water runs clean.
For a hot rice bowl, even easier.
We're just going to soak it in cold water and rinse it once.
At home, you just do this on the cold running water
but here this is much easier just to show you.
And that tap doesn't work.
You can also see how cloudy the water has gotten.
Now you can place that rice into a saucepan
that's a tight fitting lid with your water.
And it's important to get the ratio of rice to water correct.
You can get the full recipe down below.
Now we're going to cook that for 10 minutes
at the gentlest of simmers.
And then we're going to take it off the heat
and just leave it in the residual heat of the pan
to continue to cook for another 10.
And it's those 20 minutes that it will
take us to do everything else.
Now for the hero ingredient.
We've got some wonderful lean pork medallions.
Now these come from pork loin, and therefor they
will cook super quick.
You're going to place your balance between clingfilm,
and then knock it to about one centimeter
thick, with a rolling pin, with the base of a pan, even just
with your fist.
The reason being, it kind of breaks down the meaty fibers
so it's going to be super succulent as it cooks.
Plus, it's thinner so you get more flavor on it
and it cooks quicker.
Do you feel better for that?
That'll teach you, Sid.
Who?
[INAUDIBLE]
Another way to tenderize pork is to marinate.
OK.
We're going to kind of do that, but we're
going to kind of marinate and glaze
at the same time, two in one because this is mid week
and we want to get it done.
So soy into a hot pan, and then a lime.
So the juice of a lime.
Right, juice.
So what this is going to do is reduce down
and intensify the flavors.
But it's the natural sugars from the lime that
are going to help caramelize, plus the soy
gives it a real umami depth of flavor
when we start to grill this.
And you kind of want this pork over really high heat,
to really color, caramelize-- you want the color.
As soon as you're happy that soy and lime is reduced down
to it's really kind of sticky and about to disappear
altogether, then you get your pork in.
So we're not adding any oil in at the moment?
No oil at the moment.
We're going to add a little bit of oil at the end--
Yeah?
--as a seasoning oil, sesame oil, but not to cook with.
Now this is the high heat.
We've bashed it out to a centimeter thick,
so it's literally only going to need a couple of minutes
of frying on either side.
You can wash your hands.
Thank you.
And then you can do all the other bits we're
going to garnish the dish with.
This dish is super simple.
It's rice, beautifully well seasoned pork,
with that spicy sweet sauce we're
going to come onto in a minute, and then
whatever crunchy veggie you want.
Now we've got a selection here.
We've got some lettuce, we've got some radish,
we've got some beansprout, we've got some cucumber.
We're going to cut up all nice and find,
matchstick sizes or super fine radish.
But the point of it is, you use what you've got in your fridge.
At this point, you want to flip over your pork.
It's had a couple of minutes.
It's got that wonderful color.
Make sure you get all the juices.
And if you want a little dash, just a little dash of water
could help.
Now's a good time to test your pork.
OK.
So you're going to take the biggest piece out of the pan.
Move the pan off the heat so the rest doesn't overcook
while you're testing this one.
OK.
And then cut into this.
And in the middle, you want it cooked all the way through,
so nice pale color.
It should still be beautifully juicy, but no pink.
If it is pink, if you haven't bashed it
out quite as thin as we have, it might need an extra minute
or so in the pan.
That's not a problem.
Back in with a dash of water, no trouble.
You just want to check it's cooked all the way through.
That is looking good.
They can all go into a bowl to rest up
because we need the pan to use again to make our sauce.
And now it's got that soy and lime gnarly bits.
It's got all the pork flavor.
And into it we add all of our source ingredients.
Honey for sweetness, dash more soy.
Most important is the spice it's coming from, a gochujang.
So that's a fermented chili paste from Korea.
You can use whatever chili paste you've got.
Sriracha works nicely, whatever you've got.
And, I think the most important part,
a splash of rice wine vinegar, or whatever
vinegar you've got at home, and that's the next tip.
We've got the acid from the line.
Yeah, but also the acid from the vinegar
really brings us together.
And that is so often overlooked.
Flavor learning.
The pork's rested.
Yep.
And now you can slice it up.
Now we bashed it to about a centimeter thick,
but now we can cut it centimeter slices.
Rocking motion of the knife and it can get back it
and be coated in the sauce.
And that's what you want to cook the pork first time round too
much, because if you overcook it,
it's now going to go back into a hot pan and a hot sauce,
and that's where we begin to overcook.
The beauty of pork medallion is, it's super succulent,
it's lean, if you cook it right.
And that is this is helping to do.
And that just looks seriously inviting.
Now there's something about pork and the fact
that it just lends itself so well
to the strong bold flavors of Southeast Asian cooking,
whether it's tonkatsu in Japan or so much Chinese cooking
is with poor.
And this is the same with the sort of Korean flavors
of the gochujang.
But there is one flavor profile missing, sesame.
Ooh.
Our rice has now been steaming for 10 minutes,
off of the heat.
And into it we can stir sesame seeds and sesame oil,
about a tablespoon of each.
Now remember, we didn't season the rice up front.
Now we've got all the fragrance of sesame oil, which
has got that real nutty flavor.
But we don't necessarily want to cook with sesame oil,
it's just there a bit like a salad dressing.
OK.
Put really, really good extra virgin olive oil,
you add in at the end.
You try not to cook with it.
And that's what's happening here with the warmth
as you stir it through.
It's a sticky rice, but as you give it a good stir,
mix up the seeds, you're just going to smell that sesame.
Awesome.
And then for the rice bowl.
At this point, you can get as personal as you like.
You can put some spinach, some egg.
You could put some chili, some herbs into it.
The important thing is color, texture.
You've got the fragrant rice, the spicy sweet, salty kind
of medallion pork.
That is an incredible rice bowl.
That is an incredible rice bowl, sorted.
He didn't do anything.
I get to sum up.
[MUSIC PLAYING]
So this is what it feels like in a normal recipe
for [INAUDIBLE],, where you do all the work
and then I come along and eat it.
I love this bit.
But there's one last thing you have to do
and I'm going to do that.
And that's, now you've made it all beautiful,
but it's the table.
You just have to kind of mix it all in
because you want all those porky saucy juices to go
into the rice.
That's why you didn't put salt in it.
And all those crunchy veg get mixed up.
So there's me making a beautiful mid week meal for you,
and you just come along and before you even eat it,
you mess it up.
Now dig into that.
Oh wow, that sauce.
That's what I love, but at home you
can mix and match with chili levels, with the sweet levels.
You should have a nice cake.
That's got an immense amount of flavor in it.
But for me the best part is when you get to that seasoned rice.
You know you said you don't need much of that sauce.
I now fully believe you.
Yeah.
It's not a sauce, it was like a coating.
It's a sticky glaze.
It clasps with the crunch in the veg, and things like radish
have a nice peppery kick anyway.
It worked beautifully.
Oh, man.
If you want to cook this yourself mid week,
and I know you do, you're going to want the recipe.
It's in the link downstairs.
Delicious.
And if you want another recipe of pork medallions
that only uses half as many pots, check that one out too.
That was one pot pork dish.
You see, we used two in this, and you used one last time.
Yeah, sure, OK.
Yeah.
So you can eat like a chef.
Yeah.
Well, what would you like to see is hack like a chef next?
Comment down below.
Let us know.
You've really confused me.
I don't know how, because one.
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