Korean delicacies will pound the Super Bowl pork tenderloin

Spread the love

Pork pulls are a Super Bowl party for many reasons, not the least of which is because it’s a hand -crafted food that can feed an entire team with little effort.

Just cut the hard or tender pork shoulder into pieces and toss in the Dutch oven with the spices. Cook low and slow for a few hours, coming out succulent and soft enough to be cut. The pot was in the oven, they didn’t need to look.

Many cooks blacken pork before cooking, but we know this is not necessary if you use the right spices. In our book “COOKish,” which limits dishes to six dishes with no flavor, we create an Asian-inflected take on pork pull with a third of the top ingredients.

The Korean red pepper paste called gochujang combines a lot of umami sweetness with a lot of spices. Hoisin and white miso give a deeper flavor and balance.

We like the pork stuffed on soft buns with pickled jalapeños on the side. It is also good with fatty meats.

The sliced ​​pork is Miso-Gochujang


Start and end: 3¾ hours (30 working minutes)

Services: 6 to 8

3 to 4 pounds of boneless pork or shoulder, cut and sliced ​​into 1½ inch pieces.

¾ gochujang cup

Oh cup

1 medium yellow glass, cut in half and sliced

¼ a cup of white miso

Preheat the oven to 325 ° F with a pan on low-medium position. In a large Dutch oven, combine the pork, gochujang and hoisin. In a bowl, drizzle the oil with the miso, then divide the pork. Cover and cook for 2 hours. Remove and cook until the pork is tender, over 1 to 2 hours, stirring once or twice. Chop and discard the fat, then chop the pork.

The garnish of choice: Small sliced ​​skins or one or two baked sesame seeds.

EDITOR’S NOTE: For more food, visit Christopher Kimball’s Milk Street at 177milkstreet.com/ap

Leave a Comment