Pork Shoulder Rajas With Quick Kimchi In Lettuce Leaves With Kojuchang Sauce
Serves: 3
Dallas Effertz
1 January 1970
Based on User reviews:
60
Spice
62
Sweetness
52
Sourness
37
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
4 tbsps
Kosher Salt2 cloves
Garlic (finely chopped)1 tbsp
Rice Vinegar2 tbsps
Water2 tsps
Toasted Sesame Seeds1 tbsp
Soy Sauce1 tsp
Sesame Oil2 tsps
HoneyDirections:
1
Watch how to make this recipe
2
For the kimchi: Put the cabbage in a large bowl, toss with the salt and let stand, tossing occasionally, about 2 hours
3
Rinse the cabbage well, then drain and squeeze out the excess water with your hands
4
Transfer to a large clean bowl
5
Combine the garlic, serrano, ginger, fish sauce, vinegar and 2 tablespoons of water in a food processor and process until smooth
6
Pour over the cabbage, add the green onion and sesame seeds and toss to combine
7
Cover and let marinate at room temperature for at least 1 hour, stirring a few times
8
For the pork: Whisk together the cola, soy, vinegar, sesame oil, garlic, cilantro and black pepper in a large baking dish until combined
9
Add the pork steak and turn to coat
10
Cover and let marinate in the refrigerator for at least 2 hours and up to 8 hours
11
Heat the grill to high
12
Remove the pork steak from the marinade 30 minutes before grilling to take the chill off
13
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
14
Remove from the grill to a cutting board and let rest, loosely tented with foil for 10 minutes
15
Cut against the grain into thin strips
16
Fill lettuce leaves with some of the pork, a drizzle of the sauce and top with the kimchi
17
Arrange on a serving platter and serve
18
For the sauce: Whisk all the ingredients together in a small bowl