Korean Style Rice Topping with Pork, Silken Tofu, Shrimp and Shiitake Mushrooms

PORK and SHRIMP:
1. Marinate 250g lean ground pork for at least 30 minutes in 3 tbsp Mirin, 4 tbsp sesame oil, 2 tbsp Light Soy Sauce, and 1 tbsp Chinese Wine. Set aside.
2. Devein 500g large white shrimps (you may leave tail for presentation) and blanch in pork stock until skin turns pink. Shock the shrimps in ice water. Drain and pat dry with paper towels.

SAUCE:
1. For the sauce heat in a saucepan 1 cup pork stock, 3 tbsp brown sugar, 3 tbsp light soy sauce, 1 tbsp sesame oil and if you want it spicy add 2 tbsp Chili Paste.
2. Thicken the sauce by adding 2 tsp of cornstarch diluted in 4 tsp of water.

TOPPING:
1. Blanch 2 cups of bean sprouts in salted water and shock in ice water. Drain and pat dry with paper towels. Set aside.
2. To prepare the topping heat in a wok or skillet 1 tbsp oil and sauté 100g Leeks (If unavailable use white part of spring onions; keep the green part for garnish) for 1 minute then add 2 cloves of minced garlic.
3. Add the marinated pork and remove excess oil.
4. Add the sauce until pork is cooked.
5. Add the cooked shrimps, 300g of diced silken tofu and 250g of sliced fresh Shiitake mushrooms and cook just to heat through.
6. Mix in the half of the bean sprouts.

To serve, place in a shallow bowl on top of 1 cup of cooked rice the pork and shrimp topping. Let the rest fall on the sides. Drizzle with sauce, and add the remaining bean sprouts, and chopped green parts of spring onions. You may also add toasted sesame seeds. (I used up mine so there are no sesame seeds in this picture).