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.
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