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
Cook the Meats
In a large pot, combine the beef chuck roast, pork belly, and chicken thighs. Add the garlic cloves, fresh thyme, bay leaves, salt, black pepper, and 2 cups of water. Bring to a boil over medium heat.
- 2
Simmer
Once boiling, reduce the heat to low, cover, and simmer for 2 hours until the meats are tender.
- 3
Strain and Shred
Remove the meats from the pot and strain the broth. Shred the meats once cooled and set aside.
- 4
Prepare Gelatin
Soak the gelatin sheets in cold water for about 5 minutes until softened. Then dissolve them in a small amount of the strained broth over low heat.
- 5
Combine Ingredients
In a mixing bowl, combine the shredded meats with the dissolved gelatin and enough broth to reach your desired consistency.
- 6
Pack and Chill
Transfer the mixture into jars or containers, pressing down to eliminate air pockets. Refrigerate until set, at least 4 hours.
Kimchi Preparation
- 7
Prepare Cabbage
Cut the napa cabbage into quarters and remove the core. Chop into bite-sized pieces.
- 8
Brine Cabbage
In a large bowl, dissolve the kosher salt in 4 cups of water. Add the chopped cabbage, ensuring it is submerged. Let it sit for 2 hours.
- 9
Make Kimchi Paste
In a food processor, combine the garlic cloves, ginger, red chili flakes, and fish sauce. Blend until smooth.
- 10
Rinse and Mix
After 2 hours, rinse the cabbage thoroughly under cold water to remove excess salt. Drain well and return to a large bowl.
- 11
Combine Cabbage and Paste
Add the kimchi paste to the drained cabbage and mix well. Chop the green onions and fold them in.
- 12
Ferment
Pack the kimchi into clean jars, pressing down to eliminate air pockets. Seal and let it ferment at room temperature for 1-3 days, then refrigerate.
