A Pork sandwich inspired from a fusion of Asian (Thai and Korean) flavors
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Ingredients
Thai Sweet Chili Sauce
- 1/2 C Rice Vinegar
- 1/2 C Sugar Plus an additional 2 Tb of Sugar
- 1/4 C Water
- 3 Tb Fish Sauce
- 2 Tb Sherry or Cooking Sherry
- 3 Garlic Cloves minced
- 1 Tb Crushed Red Pepper
- 1.5 Tb Corn Starch
Korean Bul-Go-Gi Sauce
- 1 10 oz Can Pears “Lite”, packed in their own juice NOT in Syrup
- 1/4 Onion
- 4 Garlic Cloves
- 1 tsp Ginger minced
- 2 Tb Soy Sauce
- 2 Tb Brown Sugar
- 1/4 tsp Black Pepper
- 1 Tb Toasted Sesame Oil
Kimchi Sauce (Slaw and Pickles)
- 1/4 C Kosher Salt
- 6 C Water
- 4 oz Daikon Radish cut into 2″ matchstick
- 2 Green Onions chopped
- 2 Tb Fish Sauce
- 3 Tb Go-Chu-Ka-Ru Korean Red Pepper Powder
- 3 Garlic Cloves minced
- 1 tsp Sugar
- 2 Tb Ginger minced
- 1 14 oz Bag Cole Slaw mix Cabbage and Carrots
- 1 Cucumber Sliced thin (I used a mandolin)
Pork
- 7 Lb Pork Shoulder Cut into 1/2″ thick “steaks”
- Go-Chu-chang Korean Red Pepper Paste
Ingredients
Thai Sweet Chili Sauce
Korean Bul-Go-Gi Sauce
Kimchi Sauce (Slaw and Pickles)
Pork
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Instructions
Thai Sweet Chili Sauce
- Combine the Rice Vinegar, Sugar, Water, Fish Sauce, Sherry, Garlic and Crushed Red Pepper in a sauce pan and bring to a rolling boil. Turn the heat down to medium and continue to boil for another 10 minutes (reducing the liquid by about half
- Turn the heat down to low and add a cornstarch slurry (the above Cornstarch mixed with 4 Tb of water). Stir well to combine. Remove from heat and allow to cool. Store until needed
Korean Bul-Go-Gi Sauce
- Combine 2 of the Pear halves, Onion, Garlic, Ginger, Soy, Brown Sugar, Black Pepper and Sesame Oil in a food processor until smooth
- Pour into a container and then store until needed
Kimchi Sauce (Cole Slaw and Pickles)
- Combine in a mixing bowl the Salt, Water, Radish Green Onion, Fish Sauce, Go-Chu-Ka-Ru, Garlic, Sugar and Ginger.
- In a bowl add a 14 oz bag of Cole Slaw Mix along with 2.5 C. of the Kimchi Sauce. Cover, toss and set aside in the Fridge until needed
- In a small bowl add the cucumber slices and enough of the Kimchi Sauce so that they are submerged. Cover and set aside in the Fridge until needed.
Pork
- Bone and trim the Pork Shoulder of excess fat then cut into 1/2″ thick steaks.
- Coat them well in the Korean Red Pepper Paste
- Place in the Smoker at 250 degrees for 1.5 Hours
- Allow the meat to rest to allow the juices to settle
- Cut the Pork Steaks into 1/2″ cubes.
- Combine the Thai Sweet Chili Sauce and the Korean Bul-Go-Gi Sauce and toss with the cubed Pork
Asian Fusion Pork Sandwich
- Toast some hamburger buns. Add a heap of the cubed Pork. Top with a layer of the Kimchi Cole Slaw and a few of the Kimchi Pickles
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