Gochujang Pork Cutlet Sandwiches With Purple Slaw Recipes

GOCHUJANG PULLED PORK IN THE SLOW COOKER

Steps:

• Combine gochujang, onion, vinegar, chicken stock, honey, brown sugar, ginger, soy sauce, mustard, garlic, cinnamon, salt, thyme, and black pepper together in a large bowl and mix well.
• Dredge pork in the gochujang sauce on all sides. Pour sauce into a slow cooker and add the pork. Spoon some of the sauce on top of the pork. Cover and cook on Low until pork roast shreds easily with a fork, about 8 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place roast in a large bowl and shred the meat with 2 forks. Pour the sauce from the slow cooker into a pot over medium-high heat. Cover and bring to a boil. Uncover; reduce heat to a simmer.
• Mix 1 tablespoon butter and flour in a small bowl; combine with the sauce in the pot and mix well. Cook until heated through and slightly thickened, about 5 minutes. Remove from heat and stir again.
• Spread remaining 3 tablespoons butter over insides of buns. Place on a baking sheet.
• Toast in the preheated oven until golden brown, 5 to 7 minutes.
• Pour the sauce into the bowl with the shredded pork and mix. Top pork with green onions. Spoon pork over the toasted buns.

GOCHUJANG SAUCE

Steps:

• Whisk gochujang, green onions, soy sauce, rice vinegar, garlic, sesame seeds, sugar, ginger, and sesame oil together in a bowl until smooth.

CHICKEN CUTLET SANDWICHES WITH SAVOY CABBAGE SLAW

Steps:

• Toss red onion and a pinch of salt in a small bowl to coat; let sit 5 minutes to allow onion to soften slightly. Rinse under running water, then shake off excess water. Place onion in a medium bowl and add cabbage, vinegar, and 2 tablespoons oil. Toss to combine and season slaw with salt and pepper.
• Pound chicken thighs with a meat mallet or a rolling pin between 2 pieces of plastic wrap to 1/4" thick. Place cornstarch in a shallow bowl. Whisk eggs, mustard, and cayenne in another shallow bowl.
• Place panko in a third shallow bowl. Working with 2 thighs at a time, season chicken with salt and pepper. Dredge in cornstarch, shaking off excess. Dip in egg mixture, letting excess drip back into bowl, then coat in panko, shaking off excess.
• Heat remaining 2 tablespoons oil in a large skillet over medium-high. Working in batches and adding more oil to skillet between batches if needed, cook chicken thighs until golden brown and cooked through, about 2 minutes per side. Transfer to paper towels to drain.
• Spread mayo over one side of bread slices and build sandwiches with cutlets and slaw.
• Do Ahead
• Slaw can be made 1 day ahead. Cover and chill.

CUBAN-STYLE PORK SANDWICHES

Steps:

• Place onion wedges and broth in a 5-qt. slow cooker. In a small bowl, combine the parsley, 5 garlic cloves, vinegar, 1 tablespoon lemon juice, cumin, mustard, oregano, salt and pepper; rub over pork. Add to slow cooker. Cover and cook on low until meat is tender, 6-8 hours., Remove meat; let stand for 10 minutes before slicing. In another small bowl, combine the mayonnaise, mustard and remaining garlic and lemon juice; spread over buns. Layer bun bottoms with pork, cheese, sliced onion and pickles; replace tops., Cook on a panini maker or indoor grill until buns are browned and cheese is melted, 2-3 minutes.

SPICY PORK BURGERS WITH GOCHUJANG SLAW

Steps:

• Whisk together the gochujang paste, olive oil, vinegar, sesame seeds, sesame oil, sugar and garlic in a large bowl; transfer half of the mixture to a medium bowl and set aside until ready to use.
• Add the pork, onions, 1 1/2 teaspoons salt and 1/2 teaspoon pepper to the large bowl with half of the gochujang mixture. Using 2 forks, begin "pulling" the ground pork apart as if you were shredding pulled pork, breaking up the clumps and incorporating the ingredients together without compacting the meat into a dense mass. Continue to pull the meat apart until thoroughly mixed and no clumps of onion or pork remain and all of the gochujang mixture has been absorbed.
• Lightly oil your hands. Working one at a time, divide the pork mixture into 4 equal portions; roll gently between your hands into balls. Arrange on a rimmed baking sheet and flatten to patties about 1 inch thick.
• Toss the cabbage, carrots and scallions in the medium bowl with the reserved gochujang mixture until completely coated; season with salt and pepper. Let sit until ready to serve.
• Prepare a grill or large grill pan for medium-high heat. Clean and oil the grill grates.
• Grill the buns until toasted on both sides, about 1 minute per side. Transfer to a baking sheet. Brush the patties with oil and grill until lightly charred on both sides, about 4 minutes per side. Transfer the burgers to the buns and let sit 5 minutes.
• Meanwhile, grill the peppers until charred in spots on both sides, about 5 minutes per side. Transfer to a cutting board and slice; season with salt and pepper directly on the board.
• Liberally spread mayonnaise on the top buns. To serve, top the burgers with the tomato slices, grilled peppers, gochujang slaw, a squeeze of lime and the top buns.

GRILLED GOCHUJANG PORK WITH FRESH SESAME KIMCHI

Steps:

• In a large bowl, combine the gochugaru, vinegar, sesame oil, 1 teaspoon of the garlic, 1 teaspoon of the ginger, 1 teaspoon salt, the fish sauce and 1/2 teaspoon of the sugar; mix well. Add bok choy and scallions, and toss with your hands, working the sauce in between and all over the leaves.
• Heat a grill to medium-high or heat a stovetop griddle pan over medium-high. In a large bowl, combine the gochujang, neutral oil, soy sauce, 1 teaspoon black pepper and the remaining 2 teaspoons garlic, 1 teaspoon ginger and 1 tablespoon sugar; mix well. Very lightly season the pork with salt and pepper. Add pork and onion to the marinade and toss, gently massaging the marinade all over the meat (The meat does not need to rest in the marinade before it is grilled, but it can be marinated for up to 3 hours.)
• Grill the pork and onion, in batches if necessary, until nicely charred and caramelized around the edges, and the pork is cooked through, about 3 minutes per side. Transfer to a serving platter.
• Serve the grilled pork and onions with the fresh sesame kimchi and rice on the side.

GOCHUJANG PORK CUTLET SANDWICHES WITH PURPLE SLAW

Steps:

• Combine the cabbage with the onion in a large bowl. Season with salt and pepper and toss to combine. Add the lime juice and zest, olive oil, sesame oil, soy sauce, the 1 teaspoon rice vinegar and 1 teaspoon honey and toss to evenly coat. Set aside to let all the flavors infuse.
• Prepare 3 shallow bowls or pie plates. In the first bowl, whisk together the flour with 1 tablespoon salt. In the second, whisk together the egg with 1 tablespoon water and 1 tablespoon of the gochujang. In the third bowl, stir together the panko and 1/4 cup of the sesame seeds.
• Place 1 pork chop in between two sheets of plastic wrap or parchment paper and pound with a meat mallet or heavy-bottomed skillet until the pork is 1/4 inch thick. Repeat with the remaining pork chops.
• Working in an assembly line, dip the pork into the flour mixture, shaking off the excess, then into the egg mixture, and finally, coat in the breadcrumbs, pressing to make sure the pork is thoroughly coated.
• Add 1/2 inch neutral oil to a large skillet and heat over medium heat until shimmering. Fry the pork until crispy and browned, 2 to 3 minutes per side, moving the pork around to ensure it cooks evenly. Transfer to a wire rack set inside a rimmed baking sheet or paper-towel lined plate and immediately season with salt.
• Melt the butter in a small saucepan over medium heat. Add the garlic and remaining 1 tablespoon sesame seeds and cook, stirring, until fragrant, 1 to 2 minutes. Remove from the heat and set aside.
• Whisk together the 2 tablespoons honey with the remaining 1 tablespoon rice vinegar in a small heatproof bowl. Add the 1/4 cup gochujang and whisk until combined. Whisk in the butter mixture until smooth. Measure out 2 tablespoons of this sauce into another small bowl; reserve the rest for another use. Add the mayonnaise to the small bowl and stir together until smooth.
• Spread the gochujang mayo on both sides of the bread. Fill each sandwich with 1 pork cutlet and some of the purple slaw and serve immediately. Enjoy!

PORK 'N' SLAW SANDWICHES

Steps:

• For coleslaw, in a bowl, whisk together the first eight ingredients. Add cabbage and carrot; toss to coat. Set aside., Broil pork 4-6 in. from the heat for 6-7 minutes on each side or until a thermometer reads 160°. Let stand for 5 minutes. Cut into strips or shred with two forks; place in a bowl. Add barbecue sauce and toss to coat. Serve 1/2 cup pork mixture and 1/3 cup coleslaw on each roll.