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

PORK SHOULDER LETTUCE WRAPS WITH KIMCHI

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

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).