alevia's kitchen
About the Recipe
Ingredients
Sauce:
3 tablespoons fermented soybean and chilli paste
3 tablespoons fermented chilli paste (gochujang)
2 tablespoons toasted sesame oil
1 tablespoon fresh ginger, finely chopped
1 teaspoon apple cider vinegar
2 green onions, chopped
1 garlic clove, finely chopped
1 dash of rice wine vinegar
Toppings:
House-made pickled radishes and onions
Julienne of peppers
2 curly-leaf lettuces, leaves separated
2 Lebanese cucumbers, cut into thin rounds
Cooked sushi rice, hot
Toasted sesame seeds
Optional-Homemade or store-bought kimchi
Preparation
Pork Leg:
It was seasoned with Asian Garlic Rub, covered and cooked on the barbeque at 275℉ for 4 hours or until tender. Let rest for 30 minutes and then start to pull apart. Discard the soft fat and keep the crunchy fat for topping
Korean Sauce:
Combine all ingredients except green onions in a small bowl and whip until smooth.
Once smooth, add the green onions and blend
To Serve:
Place the pork, Korean-style sauce, lettuce, cucumbers, rice, sesame seeds and kimchi at the centre of the table. Let your guests