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Gochujang Braised Berkshire Pork Cheeks on Kimchi

Gochujang Braised Berkshire Pork Cheeks on Kimchi

with Bamboo Rice

Chef Lee Sepaniac | Gourmet Food Group

Ingredients

Braised Pork Cheeks

  • 8 oz Berkshire Pork Cheeks
  • 1 oz Gochugang Paste
  • 1 oz Soy Sauce
  • 3 oz Chicken Stock

Bamboo Rice

  • 1 C Bamboo Rice
  • 2 C Water
  • 1 bunch Green Onion
  • 1 Tsp Sesame Oil

Kimchi

  • 4 oz Kimchi, Chopped Cabbage, Original, Fermented

Preparation

Braised Pork Cheeks

  1. Sear cheeks and turn to brown on all sides. Put to braise at 350° F with the stock, soy sauce and gochujang paste for 2 hours, until fork tender.

Bamboo Rice

  1. Bring to a boil and simmer for 8-10 minutes
  2. Julienne the greens of the scallion and add this and the sesame oil to finish the bamboo rice.

Kimchi

  1. For plating, mold the rice in the center of the plate, with Kimchi surrounding it, then place the braised pork cheeks on the rice and cover with braising liquid.

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