Pork Shoulder Rajas With Quick Kimchi In Lettuce Leaves With Kojuchang Sauce Recipes

PORK SHOULDER LETTUCE WRAPS WITH KIMCHI

Steps:

• Whisk the cola, cilantro, soy sauce, sesame oil, vinegar pepper and garlic in a large baking dish. Add the pork and turn to coat. Cover the baking dish and marinate in the refrigerator for at least 2 hours and up to 8 hours.
• Prepare the grill for indirect grilling, with part of the grill at high heat. Remove the pork from the marinade 30 minutes before grilling to take the chill off.
• Grill the pork until charred, about 3 minutes. Flip the pork and grill for another 3 minutes. Both sides of the pork should be nicely charred. Move the pork to indirect heat, cover the grill, and cook for about 5 minutes until a meat thermometer inserted in the pork registers 150 degrees F. Remove the pork from the grill and set aside, loosely tended with foil, about 10 minutes.
• Cut the pork, against the grain, into thin strips. Fill the lettuce leaves with some of the pork, a drizzle of the Gojuchang Sauce and top with the Quick Kimchi.
• Put the cabbage in a large bowl. Make an ice bath in a larger bowl.
• Combine the vinegar, fish sauce, gochujang, honey, ginger, garlic and chiles in a small saucepan. Bring the mixture to a simmer and immediately pour over the cabbage. Set the bowl of cabbage in the ice bath and cool, tossing occasionally. When the cabbage is cool, add the cilantro and onions.
• Whisk the gochujang, soy sauce, vinegar, honey, seeds, sesame oil, garlic and onions in a small bowl.