Savor the rich, umami-packed flavors of Braised KBBQ Style Pork, a soul-warming dish that brings the essence of Korean barbecue to your kitchen. This recipe highlights succulent pork butt infused with a sweet and savory marinade, then slowly braised to fall-apart tenderness, perfect for a cozy dinner.
210 minutes
Savor the rich, umami-packed flavors of Braised KBBQ Style Pork, a soul-warming dish that brings the essence of Korean barbecue to your kitchen. This recipe highlights succulent pork butt infused with a sweet and savory marinade, then slowly braised to fall-apart tenderness, perfect for a cozy dinner.
Pork Butt
0 lb
0.25 fluid ounces
tablespoons
tablespoons
Asian Pear, grated
each
tablespoons
teaspoons
cloves
Onion, roughly chopped
each
0.25 inch
tablespoons
tablespoons
teaspoons
Scallions, whites cut into 1-inch pieces, greens finely sliced for garnish
each
Potatoes, cut into chunks
each
tablespoons
cups
1. Prep
Combine soy sauce, brown sugar, mirin, grated Asian pear, rice wine vinegar, sesame oil, garlic, onion, ginger, gochujang, sesame seeds, and black pepper in a blender. Blend until the aromatics are coarsely chopped. Place the pork butt in a large resealable bag or container. Pour the marinade over the pork, ensuring it is well-coated. Seal and refrigerate overnight to marinate.
2. Sear Meat
Remove the pork from the marinade, reserving and straining half of the liquid for later use. Pat the pork dry with paper towels. Heat avocado oil in a large pot over medium-high heat. Add the pork and sear each side until browned, about 3-4 minutes per side. This searing process enhances the meat's flavor and texture.
3. Sweat Aromatics
Lower the heat to medium. Add the white parts of the scallions and sliced onion to the pot. Cook, stirring occasionally, until they soften and become translucent, about 5 minutes. This step layers additional flavors and sweetness to the dish.
4. Add Cooking Liquid
Pour in the chicken stock and the reserved half of the strained marinade. Stir to combine and scrape any browned bits from the bottom of the pot.
5. Braise
Bring the liquid to a gentle simmer. Cover the pot, reduce the heat to low, and let the pork braise for about 2.5 hours, or until it is very tender. Add the potato chunks to the pot during the last 30 minutes of cooking to ensure they are cooked through yet remain firm.
6. Finishing Ingredients
Once the pork is tender, transfer it to a preheated grill or grill pan. Grill each side for a couple of minutes until slightly charred and caramelized, reheating the meat and enhancing the marinade's flavor. Ladle some braising liquid over the pork if desired, and garnish with sliced green scallions and a sprinkle of sesame seeds. Serve hot.
Choose a cut with marbling and connective tissue like pork shoulder (pork butt) for a tender result. Ensure it has some fat for flavor.
Use high-quality soy sauce, Asian pear or kiwi, garlic, ginger, and gochujang. Marinate for at least 4 hours or overnight for flavor infusion.
Develop a rich crust by searing the pork on all sides in a heavy pot. Don't rush to ensure good caramelization.
Braise at around 300°F (150°C) to tenderize the meat without drying. Check and baste the meat periodically.
Taste and adjust the braising liquid with brown sugar, soy sauce, or a splash of rice wine for a harmonious blend.
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