KOREAN PORK RECIPE RECIPES

Name: Korean Pulled Pork Sandwich with Asian Slaw
Cook time: 4 h 30 min
Total time: 2 h 10 min
Yield: 6 to 8 servings
Cuisine: asian
Ingredients: 1/2 cup low sodium soy sauce; 3 tablespoons gochujang (or more if you want it spicier)u00A0; 3 tablespoons hoisin sauceu00A0; 3 tablespoons ketchupu00A0; 3 tablespoons rice vinegaru00A0; 2 tablespoons clover honeyu00A0; 2 tablespoons toasted sesame oilu00A0; 2 teaspoons Chinese five-spice powderu00A0; 1/2 teaspoon ground black pepperu00A0; 4 cloves garlic, finely choppedu00A0; 2-inch piece fresh ginger, peeled and finely gratedu00A0; 5 pound pork butt, trimmed of excess fatu00A0; 2 tablespoons canola oil; 2 shallots, finely dicedu00A0; 1 cup low sodium chicken stocku00A0; 1/2 cup ketchupu00A0; 2 tablespoons gochujangu00A0; 2 tablespoons honeyu00A0; 2 tablespoons light soy sauceu00A0; 1 teaspoon Chinese five-spice powderu00A0; 2 tablespoons rice vinegaru00A0; 1 teaspoon toasted sesame oilu00A0; 1/4 cup rice vinegar; 1 tablespoon honey (or sugar)u00A0; 1 tablespoon toasted sesame oilu00A0; 1 tablespoon low-sodium soy sauceu00A0; 4 ounces snow peas, juliennedu00A0; 1 large carrot, juliennedu00A0; 1/2 head Napa cabbage, finely shreddedu00A0; 2 tablespoons toasted sesame seedsu00A0

KOREAN PULLED PORK SANDWICH WITH ASIAN SLAW RECIPE | BOBB…

Korean Pulled Pork Sandwich with Asian Slaw Recipe | Bobb… image

Provided by Bobby Flay

Categories main-dish

Total Time 130 minutes

Cook Time 4 hours 30 minutes

Yield 6 to 8 servings

Number Of Ingredients 33

Ingredients

1/2 cup low sodium soy sauce
3 tablespoons gochujang (or more if you want it spicier)
3 tablespoons hoisin sauce
3 tablespoons ketchup
3 tablespoons rice vinegar
2 tablespoons clover honey
2 tablespoons toasted sesame oil
2 teaspoons Chinese five-spice powder
1/2 teaspoon ground black pepper
4 cloves garlic, finely chopped
2-inch piece fresh ginger, peeled and finely grated
5 pound pork butt, trimmed of excess fat
2 tablespoons canola oil
2 shallots, finely diced
1 cup low sodium chicken stock
1/2 cup ketchup
2 tablespoons gochujang
2 tablespoons honey
2 tablespoons light soy sauce
1 teaspoon Chinese five-spice powder
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1/4 cup rice vinegar
1 tablespoon honey (or sugar)
1 tablespoon toasted sesame oil
1 tablespoon low-sodium soy sauce
4 ounces snow peas, julienned
1 large carrot, julienned
1/2 head Napa cabbage, finely shredded
2 tablespoons toasted sesame seeds
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
Soft sesame hamburger buns

Steps:

For the Korean pulled pork: Remove the pork from the refrigerator 30 minutes before cooking.
Whisk together the soy sauce, gochujang, hoisin, ketchup, vinegar, honey, sesame oil, five-spice powder and pepper until smooth. Rub the pork with the marinade, cover and refrigerate for at least 4 hours and up to 24 hours.
Prepare the Caja China according to manufacturer's directions. Cook until the pork reaches 190 degrees F, 3 to 3 1/2 hours. Remove the pork, place in a baking pan, tent with foil and let the pork rest for 20 minutes. Reserve the juices for the BBQ sauce.
For the Korean BBQ sauce: Heat the oil in a medium high-sided saute pan. Add the shallots and cook until soft. Whisk in the reserved juices from the pork, the chicken stock, ketchup, gochujang, honey, soy sauce and five-spice powder and cook until slightly reduced. Remove from the heat, add the vinegar and sesame oil.
For the Asian slaw: Whisk together the vinegar, honey, sesame oil, and soy sauce until the honey is dissolved. Add the peas, carrots, cabbage and sesame seeds. Toss to combine; season with salt and pepper. Cover and refrigerate until cold, at least 1 hour.
For serving: Using tongs, pull the pork into bite-size bits. Toss with the BBQ sauce. Mound some slaw on the bottoms of the buns. Top with the pork and the top bun.

KOREAN PORK CHOPS RECIPE - YUMMLY

Korean Pork Chops Recipe - Yummly image

Too salty, I think I marinated it too long.

Provided by Pork

Categories Main Dishes

Total Time 20 minutes

Yield 4

Number Of Ingredients 8

Ingredients

4 New York (top loin) pork chops
1/2 cup soy sauce
4 tablespoons honey
12 cloves garlic minced
2 teaspoons sesame oil
4 teaspoons fresh ginger root grated
2 tablespoons sweet chili sauce
2 tablespoons olive oil

Steps:

In a medium size bowl whisk together soy sauce, honey, garlic, ginger, sesame oil and sweet chili sauce. It’ll make just over 1 cup of marinade.Reserve half the marinade, set aside. Pour the other half of the marinade over pork chops and marinate for at least 10 minutes. Heat olive oil in a large skillet over medium-high heat; add pork chops to skillet, discard remaining marinade.
Cook for 5 minutes or until chops have browned on one side.
Flip the pork chops and add the reserved marinade to the pan; cook for 5 more minutes or until the pork reaches an internal temperature between 145 degrees F. (medium rare) and 160 degrees F. (medium). Let rest for 3 minutes before serving.

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KOREAN PORK CHOPS RECIPE - YUMMLY

Too salty, I think I marinated it too long.
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Flip the pork chops and add the reserved marinade to the pan; cook for 5 more minutes or until the pork reaches an internal temperature between 145 degrees F. (medium rare) and 160 degrees F. (medium). Let rest for 3 minutes before serving.

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