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

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PORK SHOULDER LETTUCE WRAPS WITH KIMCHI



Pork Shoulder Lettuce Wraps with Kimchi image

Provided by Bobby Flay

Time 3h55m

Yield 4 servings

Number Of Ingredients 29

One 12-ounce can cola, such as Coke
1/4 cup fresh cilantro, coarsely chopped
1/4 cup soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
1/2 teaspoon coarsely ground black pepper
8 cloves garlic, chopped
1 1/2 pounds pork shoulder steak, no more than 3/4-inch thick, not trimmed
Boston lettuce leaves, for serving
Gojuchang Sauce, recipe follows
Quick Kimchi, recipe follows
1 head napa cabbage, halved and shredded thinly
1/3 cup rice vinegar
2 tablespoons fish sauce
1 tablespoon gochujang sauce
1 tablespoon honey
1 teaspoon grated ginger
3 cloves garlic, knife pureed
2 serrano chiles, seeded and chopped
1/2 cup chopped fresh cilantro
4 green onions, sliced
2 tablespoons gochujang sauce
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons honey
2 teaspoons toasted sesame seeds
1 teaspoon sesame oil
2 cloves garlic, finely chopped
2 green onions, halved lengthwise and thin sliced crosswise

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.

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