Braised KBBQ Style Pork

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.