Best 2 Pork Shoulder Rajas With Quick Kimchi In Lettuce Leaves With Kojuchang Sauce Recipes

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PORK SHOULDER LETTUCE WRAPS WITH KIMCHI



Pork Shoulder Lettuce Wraps with Kimchi image

Provided by Bobby Flay

Time 3h55m

Yield 4 servings

Number Of Ingredients 29

One 12-ounce can cola, such as Coke
1/4 cup fresh cilantro, coarsely chopped
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1/2 teaspoon coarsely ground black pepper
8 cloves garlic, chopped
1 1/2 pounds pork shoulder steak, no more than 3/4-inch thick, not trimmed
Boston lettuce leaves, for serving
Gojuchang Sauce, recipe follows
Quick Kimchi, recipe follows
1 head napa cabbage, halved and shredded thinly
1/3 cup rice vinegar
2 tablespoons fish sauce
1 tablespoon gochujang sauce
1 tablespoon honey
1 teaspoon grated ginger
3 cloves garlic, knife pureed
2 serrano chiles, seeded and chopped
1/2 cup chopped fresh cilantro
4 green onions, sliced
2 tablespoons gochujang sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons honey
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
2 cloves garlic, finely chopped
2 green onions, halved lengthwise and thin sliced crosswise

Steps:

  • Whisk the cola, cilantro, soy sauce, sesame oil, vinegar pepper and garlic in a large baking dish. Add the pork and turn to coat. Cover the baking dish and marinate in the refrigerator for at least 2 hours and up to 8 hours.
  • Prepare the grill for indirect grilling, with part of the grill at high heat. Remove the pork from the marinade 30 minutes before grilling to take the chill off.
  • Grill the pork until charred, about 3 minutes. Flip the pork and grill for another 3 minutes. Both sides of the pork should be nicely charred. Move the pork to indirect heat, cover the grill, and cook for about 5 minutes until a meat thermometer inserted in the pork registers 150 degrees F. Remove the pork from the grill and set aside, loosely tended with foil, about 10 minutes.
  • Cut the pork, against the grain, into thin strips. Fill the lettuce leaves with some of the pork, a drizzle of the Gojuchang Sauce and top with the Quick Kimchi.
  • Put the cabbage in a large bowl. Make an ice bath in a larger bowl.
  • Combine the vinegar, fish sauce, gochujang, honey, ginger, garlic and chiles in a small saucepan. Bring the mixture to a simmer and immediately pour over the cabbage. Set the bowl of cabbage in the ice bath and cool, tossing occasionally. When the cabbage is cool, add the cilantro and onions.
  • Whisk the gochujang, soy sauce, vinegar, honey, seeds, sesame oil, garlic and onions in a small bowl.

PULLED PORK AND KIMCHI SANDWICH



Pulled Pork and Kimchi Sandwich image

These tender smoked pulled pork and kimchi sandwich, served with a sweet and tangy glaze, will make everyone's mouth water. Recipe courtesy Chuck Hughes.

Provided by Chuck Hughes

Categories     Lunch/Snacks

Time 13h40m

Yield 4 sandwiches

Number Of Ingredients 26

5 lbs pork shoulder
1 cup/ 250 ml brown sugar
1 cup/ 250 ml sweet chili sauce
1 cup/ 250 ml molasses
1/2 cup/ 125ml soy sauce
1/2 cup/ 125ml rice vinegar
2 tablespoons/ 30ml minced peeled fresh ginger
1 garlic clove, minced
salt & freshly ground black pepper
2 cups/ 500ml grated mozzarella cheese
cabbage kimchi, recipe follows, for serving
8 thick slices egg bread
1/4 cup/ 60ml salt
1 large napa cabbage, cut into big chunks
1/4 cup/ 60ml rice flour or all-purpose flour
2 tablespoons/ 30ml sugar
1/2 cup/ 125ml red pepper powder
3 garlic cloves, minced
fresh ginger, peeled (1-inch/2 1/2cm piece)
1 stalk lemongrass, tough parts discarded and inner stalk minced
1 onion, chopped
1/4 cup/ 60ml chopped fresh chives
1/4 cup/ 60ml fish sauce
2 tablespoons/ 30ml soy sauce
5 scallions, minced
2 -3 large cucumbers, cubed

Steps:

  • Special equipment:.
  • A smoker; whiskey, hickory or applewood chips.
  • Soak the wood chips in water for 30 minutes, then transfer to the smoker.
  • Smoke the pork for 2 hours according to the manufacturer's instructions.
  • Combine the brown sugar, chili sauce, molasses, soy sauce, vinegar, ginger and garlic in a bowl. Season with salt and pepper and whisk until combined.
  • Preheat the oven to 300 degrees F (150 degrees C).
  • Sprinkle the pork with salt and pepper. Heat a large ovenproof skillet over medium-high heat and sear the pork on all sides. Pour half the molasses mixture over the pork. Cover and cook in the oven until the meat is so tender it falls off the bone, about 6 hours. Let rest for 30 minutes.
  • Remove the pork from the skillet and use a fork to pull and shred the meat (it will come off in threads). Set aside.
  • Skim the fat from the surface of the braising liquid. Pour the remaining molasses mixture into the skillet and cook over medium-high heat until thickened, about 5 minutes.
  • Pile the pork, cheese, a drizzle of the sauce, some kimchi and more cheese between the bread slices to make 4 sandwiches. Grill in a panini press.
  • Cook's Note:.
  • If you don't have a smoker, you can skip that step or smoke the pork in a covered grill.
  • Chuck's Kimchi:.
  • Dissolve the salt in 12 cups (3 liters) cold water. Add the cabbage and refrigerate for 4 hours.
  • Rinse the cabbage thoroughly under cold running water at least 3 times. Pat dry.
  • Bring 1 1/2 cups (375ml) water to a simmer in a skillet over medium-high heat. Add the flour and whisk for 3 minutes. Add the sugar and continue to cook, whisking, for 1 minute more.
  • Pulse the red pepper powder, garlic, ginger, lemongrass and onion in a food processor. Add the flour mixture and pulse to combine. Set the kimchi paste aside.
  • Combine the brined cabbage, chives, fish sauce, soy sauce, scallions and cucumbers in a large bowl. Stir in the kimchi paste. Refrigerate until ready to use.
  • You can eat it fresh, right after making it, or wait 24 hours until it has fermented.
  • Yield: About 8 cups (2 liters).

Nutrition Facts : Calories 1382.6, Fat 102.2, SaturatedFat 35.5, Cholesterol 402.6, Sodium 464.5, Carbohydrate 10.4, Fiber 1.8, Sugar 4.2, Protein 99.3

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