Pork slices in Bulgogi sauce

 

Boiled pork in Bulgogi Sauce
A easy to prepare dish.
We can top the pork on rice, with pickled ginger, and it looks like those Japanese rice bowl.

I used  bulgogi sauce I bought from internet.
We can use other brands, but we must check the saltiness to decide how much to use.
I usually start preparing the ginger and onion.
White onion - 1 medium size
Ginger - Cut into strips
Bulgogi sauce - 1 tablespoon 
Water - half cup
(We can add more water if we need later)

Bring the ingredients to a boil. Break up the onions. Once in boiling, cover the pot, boil under low fire for 5 minutes.

Onions should look soft after 5 minutes of simmering. Turn off the fire. Leave it to sit a while, so it will be softer when we cook with pork later.

Lets prepare the pork slices.
I used frozen pork collar slices. So we need to wash away the blood water.
Make sure we defrost the pork before washing them.
Quickly squeeze out the blood water upon soaking the pork into the water.

Seasoning ingredients
Bulgogi sauce - 1 tablespoon
Cooking wine - 1 Tablespoon (I use DOM)
Dark Soya Sauce - 1/2 tablespoon
Tapioca flour - 1 teaspoon (Can use cornflour )
Pepper - 1/2 teaspoon

Marinate the meat, let it sit for 5 minutes before cooking.

Lets get cooking.
1. Bring the onion and ginger mixture to a boil.
2. Add 1/2 portion of meat to cook first.

Cooking under high fire...
Once the colour of the meat changes, add in the balance of the meat to cook.
The cooking of meat into 2 batches reduces the drop in cooking tempreature.

Continue to cook under high fire until all the meat changes colour. If gravy is too dry, we can add more water. Little by little.
Cover the lid for let it simmer for 1 minute.

Let the meat boil in high heat,making sure all meat colour has changed, turn off fire, cover the lid and let it stand for 5 minutes before serving.