Crispy Korean Pork

Recipe Directions

1. For best results, take the pork out of the refrigerator 10 minutes before starting to cook. If you skip this step, you may need to cook the pork longer than this recipe card indicates.
2. Pour the uncooked rice noodles (a) into a strainer and quickly rinse off in your sink. Fill a 6-quart pot 2/3 full with water. Put the pot on the stove over high heat. Add 1 tbsp of salt to the water
3. (the water should taste slightly salty). When the water has come up to a boil, add the rice noodles (a) to the pot. Cook for 6 minutes.
4. While the noodles are cooking, heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of olive oil or enough to coat the bottom of the pan. Cut open the package of pork (b). Season with a pinch of salt and pepper. Pour the rice flour (c) over the pork. Turn the meat over a few times to coat with the flour.
5. Add the pork to the pan. Make sure each piece of meat is touching the bottom of the pan. Sear for 1-2 minutes, then turn each piece over and sear the other side for another 1-2 minutes.
6. After searing the meat, add the asparagus and zucchini (d) to the pan. Cook for 2-3 minutes, stirring occasionally.
7. Add the korean chili sauce (e) to the pan and gently stir to coat everything with sauce.
8. When the noodles have cooked for 6 minutes, remove from the heat and strain the water. Then give the noodles a light rinse with cool water. Add the rice noodles to the pork and vegetables and gently mix with tongs.
9. Spoon the crispy pork and noodles on to your serving plates. Drizzle the sesame aioli (f) over the dish.