Pork Shoulder Rajas with Quick Kimchi in Lettuce Leaves with Kojuchang Sauce

Name: Pork Shoulder Rajas with Quick Kimchi in Lettuce Leaves with Kojuchang Sauce
Prep time: 3 h 40 min
Cook time: 3 h 40 min
Total time: 3 h 40 min
Yield: 4
Cuisine: Korean, Asian
Ingredients: 2 Tbsps Asian fish sauce; 1 leave Boston lettuce; 340 grams cola soda (recommended: Coke); 59 milliliters coarsely chopped fresh cilantro; 1 inch fresh ginger, peeled and chopped; 2 cloves garlic, finely chopped; 6 cloves garlic, chopped; 8 cloves garlic, chopped; 2 green onions, halved lengthwise and thinly sliced crosswise; 6 green onions, green and pale green part, thinly sliced; 1 teaspoons coarsely ground black pepper; 2 teaspoons honey; 4 servings Kojuchang Sauce; 4 servings Quick Kimchi; 2 Tbsps kochujang; 4 Tbsps kosher salt; 907 grams napa cabbage, halved and thinly shredded; 680 grams pork shoulder steak, no more than 3/4-inch thick, not trimmed; 1 Tbsp rice vinegar; 2 Tbsps rice vinegar; 3 Tbsps rice vinegar; 1 or 2 serrano chiles, chopped, depending on how spicy you like it; 1 teaspoon sesame oil; 2 Tbsps sesame oil; 2 Tbsps toasted sesame seeds; 2 teaspoons toasted sesame seeds; 59 milliliters soy sauce; 1 Tbsp soy sauce; 2 Tbsps water

Pork Shoulder Rajas with Quick Kimchi in Lettuce Leaves with Kojuchang Sauce

Pork Shoulder Rajas with Quick Kimchi in Lettuce Leaves with Kojuchang Sauce might be just the main course you are searching for. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 379 calories, 28g of protein, and 18g of fat. This recipe serves 4. If you have sesame seeds, ginger, boston lettuce leaves, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert. It is a good option if you're following a gluten free and dairy free diet. This recipe is typical of Korean cuisine. From preparation to the plate, this recipe takes around 3 hours and 40 minutes.

Instructions

Watch how to make this recipe.

Put the cabbage in a large bowl, toss with the salt and let stand, tossing occasionally, about 2 hours. Rinse the cabbage well, then drain and squeeze out the excess water with your hands.

Ingredients you will need

Cabbage

Water

Salt

Equipment you will use

Bowl

Transfer to a large clean bowl.

Equipment you will use

Bowl

Combine the garlic, serrano, ginger, fish sauce, vinegar and 2 tablespoons of water in a food processor and process until smooth.

Ingredients you will need

Fish Sauce

Vinegar

Garlic

Ginger

Water

Equipment you will use

Food Processor

Pour over the cabbage, add the green onion and sesame seeds and toss to combine. Cover and let marinate at room temperature for at least 1 hour, stirring a few times.

Ingredients you will need

Sesame Seeds

Green Onions

Cabbage

Whisk together the cola, soy, vinegar, sesame oil, garlic, cilantro and black pepper in a large baking dish until combined.

Ingredients you will need

Black Pepper

Sesame Oil

Cilantro

Vinegar

Garlic

Cola

Equipment you will use

Baking Pan

Whisk

Add the pork steak and turn to coat. Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours.

Ingredients you will need

Pork Steaks

Heat the grill to high.

Equipment you will use

Grill

Remove the pork steak from the marinade 30 minutes before grilling to take the chill off. Grill the steak until golden brown, charred on both sides, cooked to medium doneness, and an instant-read thermometer inserted into the center registers 150 degrees F, about 15 minutes.

Ingredients you will need

Pork Steaks

Marinade

Steak

Equipment you will use

Kitchen Thermometer

Grill

Remove from the grill to a cutting board and let rest, loosely tented with foil for 10 minutes.

Equipment you will use

Cutting Board

Grill

Aluminum Foil

Cut against the grain into thin strips. Fill lettuce leaves with some of the pork, a drizzle of the sauce and top with the kimchi. Arrange on a serving platter and serve.

Ingredients you will need

Lettuce Leaf

Kimchi

Sauce

Pork

Whisk all the ingredients together in a small bowl.

Equipment you will use

Whisk

Bowl

Equipment

Ingredients

Servings:

2Tbsps

Asian fish sauce 1leave

Boston lettuce 340grams

cola soda (recommended: Coke)59milliliters

coarsely chopped fresh cilantro 1inch

fresh ginger, peeled and chopped 2cloves

garlic, finely chopped 6cloves

garlic, chopped 8cloves

garlic, chopped 2

green onions, halved lengthwise and thinly sliced crosswise 6

green onions, green and pale green part, thinly sliced 1teaspoons

coarsely ground black pepper 2teaspoons

honey 4servings

Kojuchang Sauce 4servings

Quick Kimchi 2Tbsps

kochujang 4Tbsps

kosher salt 907grams

napa cabbage, halved and thinly shredded 680grams

pork shoulder steak, no more than 3/4-inch thick, not trimmed 1Tbsp

rice vinegar 2Tbsps

rice vinegar 3Tbsps

rice vinegar 1

or 2 serrano chiles, chopped, depending on how spicy you like it 1teaspoon

sesame oil 2Tbsps

toasted sesame seeds 2teaspoons

toasted sesame seeds 59milliliters

soy sauce 1Tbsp

soy sauce 2Tbsps

water

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian works really well with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Birichino Jurassic Park Vineyard Old Vines Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.