Porkfection Recipe
Korean BBQ pork, jasmine rice blend, crispy shiitake, broccoli, avocado, red cabbage salad, julienne carrots, cucumbers, mayo, Asian vinaigrette
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Ingredients
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Pork
Rice Blend
Crispy Shiitake
Salad
Method
Pork
- 1
Marinate the Pork
In a large bowl, combine soy sauce, sesame oil, brown sugar, minced garlic, grated ginger, and black pepper. Add the pork shoulder, ensuring it's well coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- 2
Cook the Pork
Preheat your grill or oven to 350°F (175°C). Remove the pork from the marinade and cook for 25-30 minutes, turning occasionally, until the internal temperature reaches 145°F (63°C). Let it rest for 10 minutes before slicing.
Rice Blend
- 3
Prepare the Jasmine Rice
In a medium pot, bring 2 cups of water to a boil. Add the jasmine rice and salt, reduce the heat to low, cover, and simmer for 15 minutes until the rice is tender and the water is absorbed. Remove from heat and let it sit covered for 5 minutes.
Crispy Shiitake
- 4
Fry the Shiitake
In a large skillet, heat vegetable oil over medium heat. Add the sliced shiitake mushrooms in batches, frying until golden brown and crispy, about 5-7 minutes. Remove and drain on paper towels, seasoning with salt.
Salad
- 5
Assemble the Salad
In a large bowl, combine broccoli florets, diced avocado, shredded red cabbage, julienne carrots, and sliced cucumber. Drizzle with mayonnaise and Asian vinaigrette, tossing gently to combine.
