Bulgogi pork with pineapple

Step 1

In a large bowl, whisk soy sauce, sugar, sambal oelek, sesame oil and ginger. In a resealable plastic bag, combine pork and half of marinade, turning to coat meat. Refrigerate for at least 2 hours. Reserve remaining marinade at room temperature.

Step 2

Remove pork from marinade. Pat dry. Heat a wok or large heavy frying pan over high heat. Working in 3 batches, add 1 teaspoon canola oil and one-third of pork. Cook, stirring frequently, for 1 min or until pork is browned and just cooked through. Transfer to a plate. Add reserved marinade to wok and simmer for 2 mins or until slightly reduced. Return pork to wok and cook, stirring, for 1 min or until sauce is clinging to pork. Transfer to a bowl.

Step 3

Using a small knife, split buns and stuff with pork, pineapple, avocado, spring onions, coriander and some extra sambal oelek to taste.