Chef JJ Johnson’s Pork Suya  subsequent to Kimchi

Chef JJ Johnson’s Pork Suya subsequent to Kimchi


Chef Jj Johnson’s Pork Suya similar to Kimchi later than Boneless Pork Loin, Smoked Paprika, Black Garlic, Garlic, Small Onion, Garlic Powder, Chiles, Grape Seed Oil, Lime, Daikon Radish, Hearts Of Palm, Black Eyed Peas, Cilantro Leaves, Bean Sprouts, Black Currants, Plums, open Ginger Root, Savoy Cabbage, Sal

The ingredient of Chef JJ Johnson’s Pork Suya subsequent to Kimchi

  1. 5 pounds boneless pork loin
  2. 2 tablespoons smoked paprika
  3. 3 cloves black garlic
  4. 3 cloves garlic
  5. 1 small onion chopped
  6. 1 tablespoon garlic powder
  7. 4 chiles birds eye, seeded and minced
  8. 1/3 cup grape seed oil
  9. 1 lime
  10. 1/2 daikon radish julienned
  11. 14 ounces hearts of palm sliced thick
  12. 1 cup black eyed peas cooked
  13. 1/2 cup cilantro leaves packed
  14. 1 cup bean sprouts
  15. 1/3 cup black currants dried
  16. 3 plums thinly sliced
  17. 3 tablespoons spacious ginger root julienned
  18. 1 head savoy cabbage thinly sliced
  19. 2 tablespoons salt
  20. 2 tablespoons sugar
  21. 2/3 cup soy sauce
  22. 4 tablespoons chili glue gum
  23. 1/2 cup rice wine vinegar
  24. 2/3 cup wine sweet sake
  25. 1/2 cup fish sauce

The instruction how to make Chef JJ Johnson’s Pork Suya subsequent to Kimchi

  1. To make the Pork Suya: Preheat the oven to 400 degrees F. Mix paprika, garlics, onion, garlic powder, chiles, grape seed oil and lime zest in a blender for 3-5 minutes and then rub paste over the loin. Roast at 400 degrees F. for the first 15 minutes, and then reduce oven heat to 350 degrees F., roasting for an additional 1 hour 25 minutes (20 minutes per pound) or until the internal temperature of the pork on a thermometer reads 145 degrees F. (medium rare) to 160 degrees F. (medium), followed by a three minute rest.
  2. To make the House-made Kimchi: In a large bowl, add daikon radish, hearts of palm, black-eyed peas, cilantro, sprouts, currants, plums, ginger, and cabbage together and stir.
  3. To make the Kimchi Marinade: Separately in a small bowl, add salt, sugar, soy sauce, soy chili paste, vinegar, sake, and fish sauce for the marinade, stir until well combined. Pour over the shredded kimchi ingredients and marinade for 30 minutes to an hour.
  4. Place sliced pork on plates. Using a slotted spoon, top each plate of pork with kimchi.

Nutritions of Chef JJ Johnson’s Pork Suya subsequent to Kimchi

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