Trimmed pieces of pork shoulder browned and braised in a Jjimchi inspired broth consisting of; broth, gochujang, tae kyung, gochugaru, anchovy purée, ginger, onion, garlic, white pepper, homemade kimchi purée, rice vinegar, MSG & sesame oil.
Broiled for a bit of bark at the end and served with some of the simmering broth thickened with corn starch.
Topped with daikon radish and served with some small roasties.
This was the main course of the Valentines dinner I made for my missus.
I loved the outcome – I am going to refine the technique a bit and try it out on dinner guests soon, thus I thought I’d swing by here and get your input.
I guess I’m basically wondering what your impression is and how you would go about making this a bit more… Culinary, you know.
Thanks in advance.
Xerces77
Honestly I’d pay for that as is * shrugs *
ChrisTheChaosGod
Literally the only thing I would change, is rice instead of potatoes.
3 Comments
Korean “Inspired” braised pork shoulder
Trimmed pieces of pork shoulder browned and braised in a Jjimchi inspired broth consisting of; broth, gochujang, tae kyung, gochugaru, anchovy purée, ginger, onion, garlic, white pepper, homemade kimchi purée, rice vinegar, MSG & sesame oil.
Broiled for a bit of bark at the end and served with some of the simmering broth thickened with corn starch.
Topped with daikon radish and served with some small roasties.
This was the main course of the Valentines dinner I made for my missus.
I loved the outcome – I am going to refine the technique a bit and try it out on dinner guests soon, thus I thought I’d swing by here and get your input.
I guess I’m basically wondering what your impression is and how you would go about making this a bit more… Culinary, you know.
Thanks in advance.
Honestly I’d pay for that as is * shrugs *
Literally the only thing I would change, is rice instead of potatoes.