Korean Gochujang Pork

Preparation

1. Mix all the marinade ingredients
2. Combine the pork and the marinade in a bowl, cover the pork well, and refrigerate for an hour up to 24 hours
3. For the glaze heat the oil in a small pan and add the garlic-ginger paste and cook for around 90 seconds
4. Add the other glaze ingredients and turn the heat to very low
5. Simmer for at least 10 minutes
6. Heat a griddle pan or frying pan
7. Add a little oil and then briefly fry the chops to brown them
8. Tip the remaining marinade into the glaze and make sure it comes to a gentle boil, then turn off the heat
9. Flip them and place into a pre-heated oven to cook through
10. They are cooked when they reach 63C, although you can remove them at 57°C as they should continue to cook after being removed if they are allowed to rest briefly
11. Coat the pork with the glaze and serve

Notes

Ingredients

• 1kg pork
• 1tbsp oil
• Marinade
• 2tbsp gochujang
• 1tbsp soy sauce
• 2tbsp brown sugar
• 1tbsp garlic-ginger paste
• 2tbsp rice wine vinegar
• 1tsp sesame oil
• ¼tsp black pepper
• Glaze
• 2tbsp garlic-ginger paste
• 120ml gochujang
• 60ml mirin
• 50g brown sugar
• 1tbsp sesame oil
• 1tbsp soy sauce
• 2tbsp rice wine vinegar
• 1tbsp fish sauce
• 1tbsp oil

Equipment

Nutritional Facts

• Serving size: 344.7g
• (27% / 34%)   Calories: 676kcal
• (44%)Total fat: 24g
• (22%)   Saturated fat: 4.4g
• (44%)   Unsaturated fat: 15.3g
•     Mono: 11g
•     Poly: 4.3g
• (50%)   Cholesterol: 150mg
•   Trans Fat: 0g
• (17%)Total carbohydrates: 51g
•   Starch: 0g
• (137%)   Sugars: 41g
•     Sucrose: 0g
•     Glucose: 0g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 0g
•     Galactose: 0g
• (0%)   Fibre: 0.1g
• (116%)Protein: 58g
• Salts
• (70%)   Sodium: 1.4g
• (33%)   Potassium: 1.1g