korean_pork_shoulder

NotYetTested/korean_pork_shoulder

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+INGREDIENTS
+FOR THE PORK:
+5 garlic cloves, grated on a Microplane or minced
+2 tablespoons brown sugar or honey
+1 tablespoon Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)
+1 tablespoon kosher salt, more to taste
+1 teaspoon ground black pepper
+5 pounds boneless pork shoulder, cut into two or three pieces
+FOR THE SAUCE:
+1 tablespoon peanut oil
+4 garlic cloves, grated on a Microplane
+2 tablespoons grated fresh ginger root
+⅓ cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha
+¼ cup soy sauce
+2 tablespoons ketchup
+2 tablespoons mirin
+2 tablespoons honey
+1 tablespoon rice wine vinegar
+1 teaspoon Asian fish sauce
+1 teaspoon sesame oil
+FOR THE SESAME PICKLED CUCUMBERS:
+6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)
+1 ½ tablespoons rice vinegar
+2 teaspoons sesame oil
+2 teaspoons brown sugar
+½ teaspoon fine sea salt
+¼ cup thinly sliced red onion
+2 teaspoons sesame seeds
+
+PREPARATION
+To prepare pork, combine garlic, brown sugar, chile flakes, salt and pepper. Rub marinade all over pork. If you have time, cover and refrigerate for 1 hour to up to 24 hours. Otherwise, proceed with recipe.
+Set electric pressure cooker to sauté (or use a large skillet). Add pork in batches and sear until browned all over, about 2 minutes per side. Add 3/4 cup water to pot (or to skillet to deglaze, then move to pot), cover, and set to cook for 90 minutes on high pressure. Or cook in a slow cooker for 5 to 7 hours until tender.
+While pork cooks, prepare sauce: In a small pot, warm peanut oil over medium heat. Add garlic and ginger, and sauté until fragrant, 1 to 2 minutes. Add remaining ingredients and bring to a simmer. Cook until thickened, 1 to 2 minutes. Set sauce aside. (It can be made up to 1 week ahead and stored in the refrigerator.)
+Manually release steam. Let pork cool until you can handle it, then shred it into bite-size pieces. Pork can be made to this point up to 3 days ahead.
+While pork cools, strain liquid from bottom of pot. Pour off fat (or chill liquid, then scoop off solidified fat with a spoon). Reserve.
+Prepare cucumbers: In a small bowl, combine all ingredients except sesame seeds, and let sit, tossing one or twice, for at least 20 minutes. Stir in sesame seeds.
+When ready to serve, heat broiler. Toss pork with sauce and 1 to 2 tablespoons cooking liquid — just enough so pork is evenly coated but not wet or runny. Spread mixture on a rimmed baking sheet, and broil until crisped on top, 2 to 3 minutes; it will char in places, and that’s fine.
+Serve pork over rice or on slider rolls, with cucumbers and kimchi, if desired.
+Tip
+Pork can also be prepared in a slow cooker set to 5 to 7 hours on high.