Korean Lemon Pork

One of our Korean friends taught me this wonderfully appetizing dish. 

It fits perfectly into my cooking criteria of fast, easy and delicious.  She cooked this dish for our cell supper a couple of weeks ago, and one taste of it was enough to convince me this would be a great dish for our dinner repertoire. 

The important thing is to get the right cut of meat.  Make sure you buy the shoulder loin as it is superbly tender yet lean, and hence perfect for quick stir fries.  It is a premium cut, but totally worth it.

Healthy, fast, easy and amazingly appetizing.  What more can you ask for :)

Korean Lemon Pork
Source: Jooree Ko
Serves 2-3

• 250g pork shoulder loin (in Cantones it is pronounced as "kap sam")
• 2 fat cloves of garlic, roughly chopped
• 1/2 a yellow onion, cut into slices
• 1/2-3/4 of a whole lemon, cut into several chunky pieces
• 2 tbspn soy sauce
• 2-3 tbspn sugar
• Generous dash of white pepper
• 2-3 tbspn water
• 1/2 tsp cornstarch, diluted in some water 

1.  Cut the pork into bite size strips, cutting against the grain

2.  Marinade with some soy sauce, sugar and pepper for about 10-20min

3.  Heat a non stick pan and fry the garlic and onion with some oil until golden brown and fragrant.  Add in the meat and quickly toss on high heat until just cooked. 

4.  Add in the seasoning and water.  Bring to a boil.  Squeeze the lemon juice onto the meat and stir in the lemon pieces.  Pour in the cornstarch to thicken the sauce.  Adjust the taste - it should be slightly sweet with a refreshing sourish zing from the lemon.  Serve immediately with hot steam rice.