Braised Korean Pork Recipes

BRAISED KOREAN PORK

Braised Korean Pork image

This recipe was featured on Bravo's Top Chef Season 2. This recipe serves a crowd but could always be halved. This recipe goes well with rice.

Provided by PotatoLovingSisters

Categories Pork

Time 3h30m

Yield 15 serving(s)

Number Of Ingredients 15

Ingredients

1 (10 lb) pork shoulder
3 teaspoons vegetable oil
2 pears, cored and diced
1 cup diced carrot
1 cup diced celery
1 cup diced onion
10 garlic cloves
2 tablespoons fresh ginger, finely chopped
1 quart apple juice
1/4 cup salt
1/8 cup minced garlic
1/8 cup korean red pepper
1/8 cup paprika
1/8 cup curry powder
1/8 cup black pepper

Steps:

Heat oven to 375°F In a small bowl, mix spices together for Korean Rub. Rinse pork and pat dry. Pat rub all over pork.
In a large, heavy-bottomed pot, heat oil over medium high heat. Add pork and sear on all sides. Remove from pan and transfer to a roasting pan.
For sauce: Add pears, carrots, celery, onions, garlic and ginger to pot. Cook until tender over medium heat, eight to twelve minutes. Once vegetables are tender, add apple juice and increase heat to medium high, stirring constantly and scraping bottom and sides of pan with wooden spoon to deglaze.
Pour sauce over pork in roasting pan. Cover with foil and bake for three hours.

Nutrition Facts : Calories 792, Fat 55.8, SaturatedFat 19.1, Cholesterol 214.7, Sodium 2099.4, Carbohydrate 17.1, Fiber 2.5, Sugar 10.6, Protein 52.9

KOREAN-STYLE BRAISED (SLOW COOKER) BABY BACK RIBS

Korean-Style Braised (Slow Cooker) Baby Back Ribs image

Slow cooker ribs inspired by my favorite Korean chef in the LA area, Roy Choi, whose cooking will oversaturate your taste buds. Flavor profile of this recipe 12/10. These remind me of your typical pot roast prep that your mom may have made growing up...if your mom happened to be a Korean man who went on to create the first fusion taco truck. Enjoy over a bed of steamed rice and your favorite banchan!

Provided by William Leon

Categories World Cuisine Recipes Asian Korean

Time 3h26m

Yield 4

Number Of Ingredients 12

Ingredients

2 pounds baby back pork ribs
1 teaspoon salt, or to taste
1 tablespoon canola oil
½ cup soy sauce
½ cup light soy sauce
½ cup rice wine
½ onion, cut into quarters
¼ cup orange juice
1 head garlic, chopped
¼ cup minced fresh ginger root
1 jalapeno pepper, chopped
1 bunch scallions, trimmed and chopped

Steps:

Wash ribs and pat dry. Salt ribs liberally.
Heat oil in a skillet over high heat. Add ribs. Cook, turning occasionally, until browned on all sides, 6 to 8 minutes.
Place browned ribs in a 3-quart slow cooker.
Place soy sauce, light soy sauce, rice wine, onion, orange juice, garlic, ginger, and jalapeno into a blender. Cover and blend until combined. Pour sauce over the the ribs in the slow cooker. Cover and cook on High until meat pulls away easily from the bone, 3 to 4 hours.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place ribs on a baking sheet or roasting pan.
Bake ribs under the preheated broiler until nicely charred but not burned, about 5 minutes. Garnish with scallions.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 20.8 g, Cholesterol 116.8 mg, Fat 33.1 g, Fiber 3 g, Protein 30.3 g, SaturatedFat 11.2 g, Sodium 3561.6 mg, Sugar 5.3 g

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