Prep
5 mins

Cooking Time

Cooking
30 mins

Serves 4

Korean Gochujang

Ingredients

Serves: 4

1 red onion, finely diced

1 tbsp lard or beef dripping

2 garlic cloves, crushed

500g pork mince

150ml chicken stock

4 spring onions, sliced

2 tbsp dark soy sauce

4 red romano or bell peppers

Florette Korean Slaw

Sweet chilli sauce

Tilda Basmati rice

Method

  1. Preheat your oven to 200C/fan 180C/gas 6.
  2. Heat a large pan over a low heat and melt the fat. Add the onion and garlic and fry for 10 minutes until soft and golden.
  3. Add the mince and fry until browned. Add the stock, spring onions and soy sauce and simmer for 15–20 minutes.
  4. Halve the peppers, deseed them and place cut-side up on a baking sheet. Roast for 15-20 minutes.
  5. Meanwhile cook the rice as per the packet instructions.
  6. Layer the cooked rice and pork over the cooked peppers, finish with the slaw, sweet chili sauce and coriander to taste. Serve with your favourite Florette salad leaves.
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