An Asian take take on coleslaw – thanks to Patricia Wells for another great recipe.
2 TBSP toasted sesame oil
2 TBSP rice wine vinegar
1 TBSP soy sauce
1 tsp grated ginger
1 lb cabbage, shredded
1 c carrot, shredded
4 green onions, sliced thin
1/4 c cilantro, chopped
Combine dressing in a bowl. Toss with remaining ingredients.
This is an amazing spicy pork dish!! I served it with Asian slaw & kimchi pancakes. Thanks to the folks at Bon Appetit for a great recipe.
8 garlic cloves, peeled, crushed
1 2″ piece ginger, peeled, minced
1/2 c dry sake
1/2 c gochujang (Korean hot pepper paste)
1/2 c mirin
1/4 c vegetable oil
2 pounds skinless, boneless pork shoulder (Boston butt), sliced 3/4″ thick8 garlic cloves, peeled, crushed
1 2″ piece ginger, peeled, sliced
1/2 cup dry sake
1/2 cup gochujang (Korean hot pepper paste)
1/2 cup mirin (sweet Japanese rice wine)
1/4 cup vegetable oil
2 lb pork poin, sliced 3/4″ thick
Purée garlic, ginger, sake, gochujang, mirin, and oil in a blender. Set 1/4 c marinade aside; chill. Transfer remaining marinade to a large dish. Add pork; turn to coat. Chill, turning occasionally, overnight.
Prepare grill for medium-high heat; oil grate. Remove pork from marinade and grill, basting with reserved marinade, turning occasionally, and moving pork to a cooler area if flare-up occurs, until cooked to desired doneness, 8-10 minutes for medium-rare.
Transfer pork to a cutting board and let rest 5 minutes.