Friday, 14 October 2016

Korean Slow Cooker Pork

Picture and Recipe from Canadian Living
Korean Pork
·       1/3 cup thinly sliced fresh ginger
·       1/3 cup granulated sugar
·       cloves garlic smashed
·       1 teaspoon each salt and pepper
·       1.8 kg pork shoulder picnic roast or butt roast
·       1 cup short-grain white rice
·       24 boston lettuce (about 3 heads)
Ginger and Green Onion Sauce:
·       3/4 cups thinly sliced green onions
·       1/3 cup chopped fresh cilantro
·       1/4 cup minced fresh ginger
·       1/4 cup grapeseed or vegetable oil
·       2 teaspoons sodium-reduced soy sauce
·       1/4 teaspoon Asian chili paste or hot pepper sauce
NUTRITIONAL FACTSper serving: about
In food processor, pulse together ginger, sugar, garlic, salt and pepper until mixture forms smooth paste; rub over pork. (Make-ahead: Cover and refrigerate for up to 24 hours.) Place in slow cooker. Cover and cook on low until pork is tender, about 8 hours.

Ginger and Green Onion Sauce
: In bowl, stir together green onions, cilantro, ginger, grapeseed oil, soy sauce and chili paste until well combined. Set aside. (Make-ahead: Refrigerate in airtight container for up to 2 days.)

Cook rice according to package directions; set aside.

Meanwhile, transfer pork to cutting board; let stand for 15 minutes. Using 2 forks, shred into bite-size pieces. Strain liquid from slow cooker through fine-mesh sieve into bowl; skim off fat. Toss pork with 1 cup of the liquid to coat; discard any remaining liquid or reserve for another use. Wrap rice, pork and green onion sauce in lettuce leaves.

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