Tag: pork
Korean-Style Pork Spare Ribs
Korean-Style Pork Spare Ribs
This is a great recipe if you are looking for something different to do to ribs instead of the traditional BBQ. The marinade used is the same I use for pork bulgogi. For best results, marinate for at least 24 hours. If you prefer baby back ribs to spare, reduce the first initial cooking time from 2 1/2 hours to 2 hours. These ribs can be grilled. I would still keep them in foil for the first 2 hours, cooking them indirectly. After that, take them out of the foil and sear them on the grill to get a nice char. Then brush on the glaze and finish indirectly over the charcoal for another 10 minutes.
Ingredients
- 3-4 lb Spare Ribs riblet removed
Spicy Marinade
- 2/3 cup gochujang
- 1/4 cup soy sauce
- 1/4 cup cooking wine
- 2 tbsp sesame oil
- 4 tbsp honey
- 2 tbsp brown sugar
- 3 tbsp minced garlic
- 2 tbsp ginger grated
- 1/2 medium onion grated
- 1 small green apple grated
- 2 green onion chopped
- 1/2 tsp black pepper
Gochugaru Honey Glaze
- 3 tbsp honey
- 1 tsp gochugaru
Instructions
- In a large bowl, mix all of the marinade ingredients together.
- Set aside.
- Cut the rack of spare ribs in half. This makes it easier to handle.
- Place the ribs in a gallon sized ziplock bag. Add the marinade to the bag. Marinate the ribs for at least 24 hours.
- Preheat your oven to 300 degrees. Wrap the ribs in multiple layers of foil. Cook for 2 1/2 hours.
- After the 2 1/2 hours, turn your oven to broil and set the oven rack 6" from the broiler. Remove the top layer of foil to expose the ribs. Broil for 10 minutes.
- While the ribs are broiling, mix together the honey and gochugaru for the glaze.
- Take the ribs out of the oven. Turn the oven back to 300 degrees, moving the oven rack back to the center. Brush the honey glaze over the ribs. Bake for another 20 minutes.
- Take the ribs out of the oven and let rest for 10 minutes.
- Cut the ribs in between the bones before serving.
- Eat the hell out of these ribs!
Filipino Barbecued Pork Skewers
Filipino Barbecued Pork Skewers
Holy shitballs, are you going to be happy once you try this recipe. So let's talk about a few things in preparation with these pork skewers.I recommend using a fattier cut of pork for making this. Pork shoulder works he best and is very inexpensive. That fat of the pork shoulder is a lot moister than pork loin or tenderloin. You could use those cuts if you'd like, but you need to make sure to cook them a bit less since they with be dryer if cooked all the way through. Pork sirloin would be a good replacement if you want a slighltly leaner cut that will stay moist and is still inexpensive. When sliceing the pork, throw it in the freezer for 15-20 minutes to firm it up a little. This will make slicing it easier and not feel like you're slicing jello. Cut the pieces no more than 1/4" thick, 1" wide.Banana ketchup. What is it? Banana ketchup was first made during WWII when there was a shortage of tomato kechup. It is made the same way as tomato ketchup, just replacing with bananas. It is also sometimes dyed red to resemble tomato ketchup. The banana ketchup I bought has a spicy kick to it. It might sound a little weird at first, but when mixed with the oyster sauce and sesame oil for the glaze, the flavors all make sense. You should be able to find banana ketchup at any Asian market.If you don't want to use your broiler to make these, they are great on the grill. These skewers are meant to be cooked fairly quick. Cook these directly over the flame for 3-4 minutes a side, amking sure that they don't burn. Then brush on the glaze and cook for a couple more minutes each side. If you want to make these more of an appetizer than.a main course, make these with 6" skewers instead of 10". Put half the amount of pork on the skewers. You should yield about 24 skewers.
Ingredients
- 3 lbs pork shoulder thinly sliced
Pork Marinade
- 1 liter 7-up
- 2 cups soy sauce
- 3 cups brown sugar
- 2 cups vinegar
- 1 tbsp black pepper
- 1 cup minced garlic
- 4 thai chili peppers minced
Pork Glaze
- 1/2 cup banana ketchup
- 1/2 cup oyster sauce
- 3 tbsp sesame oil
Instructions
- Mix together all of the marinade ingredients. Set aside.
- Slice your pork shoulder into1/4" thick, 1" wide pieces. To make slicing your pork easier, throw in your freezer for 15-20 minutes to firm up the shoulder.
- Add the pork to the marinade. Marinate for at least 4 hours, preferably overnight.
- Mix together the pork glaze ingredients. Set aside.
- Soak your skewers for 30 minutes. Thread 4 pieces of pork on your skewers. I'm using 10" skewers and yielded 12 skewers out of 3lbs of pork. You can definitely make these skewers smaller; like half the size. I'm just a high ass and a fat ass and am hungry. Turn your oven's broiler on. Arrange the pork on a rack on a baking sheet lined in foil.
- Broil for 3 minutes on the first side.
- Flip and broil for 3 minutes on the other side.
- Brush the top side with the pork glaze. Broil for 2 minutes.
- Flip the skewers and brush the other side with the pork glaze.
- Broil for 2 more minutes.
- If you have any extra glaze left, you can brush the reamining onto the pork. Try to let these rest for a few minutes before eating because they are hot as hell coming out of the broiler.. I know it's hard to wait because these look so damn good. Thank me later.
Bacon Wrapped Plantains
Bacon Wrapped Plantains
Plantains are becoming my potato replacement. There, I said it. They are even beter when wrapped in bacon with this siracha mayo dipping sauce.
Ingredients
- 8 strips bacon
- 2 plantains
Dipping Sauce
- equal amounts of siracha and mayonnaise
Instructions
- Peel the plantains like so.
- Cut them in half vertically.
- Cut those halves in half.
- Cut those halves in half. You should end up with 16 pieces.
- Cut the pieces of bacon in half. Wrap each plantain with the bacon. Stick a toothpick in it to hold it together.
- Preheat the oven to 400 degrees. Place the bacon wrapped plantains on a rack on a baking sheet covered in foil.
- Bake for 25 minutes until the bacon is crispy.
- Mix together equal amounts of siracha and mayonnaise.
- Get your grub on!
