Blacklock Potted Meats & Kimchi Recipe

Prepare the Meat Mixture

In a large bowl, combine the pork shoulder, beef brisket, and pork fatback. Cut the meats into small chunks.

Add the salt, black pepper, garlic powder, thyme, and bay leaves to the meat mixture. Mix well until the spices are evenly distributed.

Pass the meat mixture through a meat grinder using a coarse plate into a large bowl. Alternatively, finely chop the meat by hand.

Pack the meat mixture into jars or a terrine, pressing down to eliminate air pockets. Cover tightly.

Prepare the Napa Cabbage

Cut the Napa cabbage lengthwise into quarters and remove the core. Chop it into bite-sized pieces.

In a large bowl, sprinkle salt over the cabbage and mix well. Let it sit for 1-2 hours until wilted, tossing occasionally.

Rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and set aside.

Make the Kimchi Paste

In a separate bowl, combine the gochugaru, minced garlic, grated ginger, fish sauce, and sugar. Mix until well combined.

Add the drained cabbage, sliced green onions, and julienned carrots to the kimchi paste. Mix thoroughly until the vegetables are well coated.

Pack the kimchi into jars, pressing down to remove air pockets. Leave some space at the top for fermentation.

Combine Potted Meats and Kimchi

Once both the meats and kimchi are prepared, serve the potted meats in bowls, topped with a generous portion of kimchi.

Enjoy your Blacklock Potted Meats with Kimchi as a hearty appetizer or a main dish!