Ingredients: |
Ingredients: For the pork:
5 garlic cloves, grated on a microplane or minced
2 tbsp. brown sugar or honey
1 tbsp. Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
1 tbsp. kosher salt, more to taste
1 tsp. ground black pepper
5 lbs. boneless pork shoulder, cut into two or three pieces
For the sauce:
1 tbsp. peanut oil
4 garlic cloves, grated on a microplane
2 tbsp grated fresh ginger root
⅓ c. gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
¼ c. soy sauce
2 tbsp. ketchup
2 tbsp. mirin
2 tbsp. honey
1 tbsp. rice wine vinegar
1 tsp. Asian fish sauce
1 tsp. sesame oil
For the Sesame Pickled Cucumbers:
6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
1 1/2 tbsp. rice vinegar
2 tsp. sesame oil
2 tsp. brown sugar
1/2 tsp. fine sea salt
1/4 c thinly sliced red onion
2 tsp. sesame seeds
Per serving:
Cooked rice or toasted slider rolls
Kimchi(optional)
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Directions: |
Directions:1. To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe. Set electric pressure cooker to saute (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender. While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and saute until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.) Manually release steam. Let pork cool until you can handle it, then shred it into bite-sized pieces. Pork can be made to this point up to 3 days ahead. While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon.) Reserve. Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing once or twice, for at least 20 minutes. Stir in sesame seeds. When ready to serve heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid - just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that's fine. Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.
Note: Pork can also be prepared in a slow cooker set to 5 to 7 hours on high. |
This recipe for Pressure Cooker Spicy Pork Shoulder is from