Your Life A to Z Recipe: October 17, 2013 Bo Ssam and Pork Lettuce wraps

Print
Email
|

by By: Chef Matt Carter, The House Brasserie

azfamily.com

Posted on October 16, 2013 at 6:00 AM

Updated Thursday, Oct 17 at 12:06 PM

Your Life A to Z Recipe:Thursday, October 17

By: Chef Matt Carter, The House Brasserie

Bo Ssam recipe
2lb pork shoulder
1cup soy
1cup water
1/2 cup honey
1tbl hot sauce (sriracha, sambal)
1 whole ginger (mince)
1 stalk lemon grass (minced)

Mix together soy, water, honey, ginger, lemongrass and hit sauce together and cover over pork and let marinade for 24hrs. Next day pull shoulder and let it get to room temp while you pre heat oven to 425 degrees f. Place in oven for 20 minutes and the turn down to 325 degrees f for 4-4.5 hours till it reaches 185 degrees f. Remove pork from oven and let stand until cool enough to handle, about 30 min.

Kimchi recipe
1 (2-pound) napa cabbage cleans and quartered
1 daikon radish peals and cut into matchsticks
1 large carrot peeled and cut into matchsticks
4 bunches of scallions trimmed and cut to 1 inch
1 cup Korean red chili paste
1/4 cup chili flakes
1 2ounce ginger peeled and diced
1 lemongras peeled and diced
1/2 cup fish sauce
1/4 cup sesame oil
1 orange zested and juiced
1/4 cup mirin
12 garlic cloves
1/4 dried shrimp
2 cups rice wine vinegar
2 cups water
2 cups
 

For kimchi first take vinegar, water and sugar and bring to a boil on pot. Let it cool down to room temp and pour over cabbage, daikon, carrots and scallions.
Let sit pickling for at least 6hrs. Pull cabbage mix out and squeeze dry.  Take all other remaining ingredients add to a blender and blend till smooth. Combine with cabbage mix and refrigerate for 24hrs and will be good up to 2 weeks.

Sweet sticky rice
Rice cooker
2 cups calories rice soaked
1/2 cup coconut milk
1/2 cup mirin
1/2 cup rice wine vinegar
2 limes zested
 

Take to cups of rice and run under water till water become clear. Take rice place in cooker. While rice is cooking place all other ingredients in pot and bring up to boil. When rice is done take and add to large mixing bowl. Add liquid till reaches desired taste.

Cilantro mint chimichurri
1 bunch cilantro
1 cup picked mint leaves
2 garlic cloves
1/4 cup mirin
1/4 cup rice wine vinegar
S and p to taste
1 egg yolk
1 cup salad oil
 

Take picked cilantro and mint and place in blender with garlic salt and pepper. Add egg yolk, mirin, and rice wine vinegar. Turn blender on and slowly emulsify with salad oil.

Korean chili glaze
1 cup soy
1 cup honey
1 ginger
1 lemongrass stalk
4 cloves garlic
Sambal use as much for desired heat
1 orange peeled and juiced
 In medium pot sauté garlic, ginger and lemongrass till becomes tender. Add soy, honey and your orange peel and juice. Add your desired amount of sambal. Bring up to a boil the. Let simmer for 20 minutes. Pull out orange peel.

Iceberg/butterleaf lettuce
Quartered and peeled for individual cups.
Pull pork and place in lettuce cups, add rice, kimchi, and garnish with chimichurri, chili glaze, cilantro and sesame seeds.

Print
Email
|
Recipes A to Z Video
More Video