
So, here's what I did...
Marinade and Sauce
3 tbsp Canola oil
1 tsp chili pepper flakes
2 tbsp rice wine vinegar
1 cup soy sauce
1/4 cup honey
3 tbsp diced red onions
2 tbsp minced garlic
4 tbsp chopped green onions
1 tbsp Cilantro
1 tbsp minced ginger
3 tbsp Canola oil
1 tsp chili pepper flakes
2 tbsp rice wine vinegar
1 cup soy sauce
1/4 cup honey
3 tbsp diced red onions
2 tbsp minced garlic
4 tbsp chopped green onions
1 tbsp Cilantro
1 tbsp minced ginger
Juice of 2 limes
pepper
Mix and divide, 1/2 to marinade pork shoulder and 1/2 for table sauce.
Marinade approx. 8lb bone-in pork shoulder for 24 hours then, roast skin side up for 3 1/2 to 4 hours at 300 degrees.
Cilantro-Lime Rice:
Make rice by substituting canned coconut milk instead of water. Add fresh cilantro and lime to cooked rice.
Serve pork whole, rice, store bought kimchi (my apologies to Koreans), reserved Asian ginger sauce, Chinese hot sauce and Boston bibb lettuce.
Wrap a bit of everything in a lettuce leaf and enjoy.
Cocktails: peach tea with Japanese rice shochu.
It was delicious! One thing, my pork skin was not as crispy as it was suppose to be. I'm not sure why? I guess I need chef David Chang's help after all. (how awesome would that be?)
momofuku is awesome!!!
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