I haven’t had a chance to showcase what I did with the amazing kimchee I got in the Locavore share of my CSA last month until now, but damn was this a great idea!!! And SO EASY. I thought about what I should do, and then my roommate mentioned loving Asian pulled pork, and I thought DUH! Korean style pulled pork! Spicy, meaty and delicious, and perfect for kimchee to stand in place of cole slaw in the traditional Southern style pulled pork I usually buy! I made this pulled pork using the slow cooker after reading this recipe. I tweaked the amounts of all the ingredients to suit my tastes, please do the same for yours.
Serves – 8
Nutrition – Decent
8 lbs pork cut of choice, I used a huge loin cut in to 3 pieces and it worked well for the slow cooker because it isn’t very fatty. If you are grilling instead of slow cooking, use a butt or a shoulder.
1/8 cup granulated sugar
1/8 cup coarse salt (I personally would use less next time)
4 TB Gochujang (Korean fermented hot pepper paste)
4 TB soy sauce
2 TB sugar
4 tsp hot pepper sesame oil or regular if you are a wuss. ; )
2 tsp rice wine vinegar
1 container CSA Kimchee, or make your own, the recipe i referenced has a good one.
1 package sesame seed buns
For the meat – Mix together the sugar & salt in a bowl and rub the mixture into the meat. Place in a bowl, cover with plastic wrap, and put it into the fridge for at least 6 hours, or overnight.Then remove the pork from the fridge and discard any juices that have accumulated. Put the pork in a slow cooker and cook on low for 8 hours, or until the pork shreds easily. Remove the pork onto a baking sheet to cool.
While you are waiting for the pork to cool, make your sauce and toast your buns!
Shred the pork with a fork, and in my case, your fingers…Mix sauce in with meat making sure every piece is evenly coated for maximum flavor in every bite! This is the incredible kimchee that came in my CSA Locavore share, doesn’t it look amazing?
Place the bun on a plate and pile on with pulled pork!!! I rarely eat plain white bread, but it has its place, and a sesame seed bun is definitely called for in this instance!
Pile on the kimchee
Close that sucker up and devour!
Consensus – The CSA Kimchee is pungent, spicy, perfectly vinegary, and with the most phenomenal texture I have ever had in jarred Kimchee. So fresh! And perfect up against the spice of the pork and all the meaty juicy goodness. My only complaint is that the meal was too salty. If you read this blog enough you know I have a salt tooth, but I dont really add a lot of salt to my food. I prefer to choose naturally salty foods or salty ingredients. If I made this again, I would definitely use less salt when coating the pork in the first step, and this is after halving the original recipe. But that’s my personal taste.