The trick to this, is to find really good farm fresh organic free range pork and get some good Kimchee. Eventually I'll come up with my own recipe for kimchee and link it here. But for tonight, I used kimchee made by my student, Criss Chang, which is a little sweeter than your average kimchee, but worked perfectly in this recipe. Many restaurants will sell their kimchee to you as well.
Sweet, tangy, salty
This dish has got everything
Good leftover too!
Ingredients:
- 2 lbs 1 inch cubed pork, marbled, from a reliable source
- 1 cup kimchee
- chopped lettuce
- 2/3 cup barbeque sauce (your favorite)
- cheddar cheese
- corn tortillas (store bought, or homemade)
- In a large skillet or wok, cook the pork, approx 10 minutes over medium-high heat, stirring. Add the barbeque sauce, stir, and cover. Cook 10 minutes more.
- Uncover, keep cooking. The sauce and pork should create a nice crust on the bottom of the pan. Scrape this crust into the sauce and keep turning the pork over.
- In a small skillet, heat a corn tortilla on both sides. Remove to serving plate and top with chopped lettuce, kimchee, barbeque sauteed pork, and grated cheese.
- Serve warm. Great with a pinot noir.
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