Grilling season means lots of leftovers for us. In an effort to use up all of the delicious meat that comes off of my grill we often slap it between two slices of bread. This time we had a delicious pork loin roast that simmered in soy, ginger, chili paste and gojuchang. Instead of eating it over rice, we picked up a baguette, made a chili-lime mayo, and stuffed in some beet and mustard greens. Drool....
Ingredients: - 3 pound pork roast, or a few pork tenderloins - 1 cup gojuchang - 1/4 cup soy sauce - 2 cups vegetable stock - 2 cups water - 2 inch nob of ginger grated - 4 garlic cloves, grated - 2 limes, zested and juiced - 3 oz jar of chili paste - kimchi, mustard greens, micro beet greens(from your garden perhaps?) - 2 baguettes, halved so you can fill them up - 1-2 tsp sriracha - 2 tbsp chopped cilantro - 1/2 cup of mayo - olive oil & sesame oil to sear the pork
Method: - Preheat oven to 325 - Pat down pork with a paper towel - In a dutch oven, sear all sides of the pork in olive oil - Remove the pork and let it rest while you build the braising sauce - Deglaze the pan with the veg stock and water, then add the soy sauce, juice of one lime, chili paste, gojuchang, ginger, garlic, and chili paste. - Add the pork to the braising liquid and bring it up to a simmer. Lid on, and into the oven for 60 minutes. - Make the chili-lime mayo now so it has time to chill and mellow in the fridge. - In a bowl combine the remaining lime zest and juice, cilantro, mayo, and a tsp or two of sriracha. Done. It's that easy and that good. Adjust for heat and zippiness. Cover and into the fridge. - Clean your greens & dry them, I use a salad spinner. - Check your pork for doneness. Depending on thecut, it could be done. If not, drop your heat to 275 and cook for another 45 minutes. When it is done, shred it with forks and let it mellow in the sauce. - build your sandwich with lots of everything, greens are crisp and punchy, the sauce is sloppy and delicious, and the meat melts in your mouth. It is worth the effort for just the sandwiches. My husband could eat this weekly!
What have you grilled so far this season? Anything new and adventurous?