Blacklock Potted Meats & Kimchi Recipe
Make Blacklock Potted Meats & Kimchi Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Potted Meats
Kimchi
Method
Potted Meats Preparation
- 1
Chop Aromatics
Start by finely chopping the garlic cloves, onion, and thyme. Set aside.
- 2
Combine Ingredients in Pot
In a large pot, combine the pork shoulder and beef brisket. Add the chopped aromatics, salt, black pepper, bay leaves, and enough water to cover the meat.
- 3
Simmer the Meats
Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for about 2 hours or until the meats are tender.
- 4
- 5
Pack the Potted Meats
In a separate bowl, mix the shredded meat with melted lard until well combined. Pack the mixture into sterilized jars, ensuring there are no air pockets.
- 6
Refrigerate
Seal the jars and store them in the refrigerator. Let them chill for at least 24 hours before serving.
Kimchi Preparation
- 7
Prepare Cabbage
Cut the napa cabbage in half lengthwise and then cut into quarters. Sprinkle salt over the cabbage pieces and let it sit for 1-2 hours to draw out excess water.
- 8
Rinse Cabbage
After the cabbage has wilted, rinse it thoroughly under cold water to remove excess salt and drain well.
- 9
Prepare Radish and Paste
Grate the Korean radish and set aside. In a mortar and pestle, grind the garlic cloves and ginger together to form a paste.
- 10
Make Kimchi Paste
In a bowl, combine the garlic-ginger paste, Korean red pepper flakes, fish sauce, and additional salt to create the kimchi paste.
- 11
Combine Vegetables with Paste
Add the rinsed cabbage and grated radish to the bowl with the paste. Mix everything together thoroughly, ensuring the vegetables are well coated.
- 12
Add Green Onions
Chop the green onions and add them to the kimchi mixture. Mix again to incorporate.
- 13
Ferment Kimchi
Transfer the kimchi into sterilized jars, packing it tightly to minimize air exposure. Seal the jars and let them ferment at room temperature for 1-2 days, then store in the refrigerator.
