Gochujang, the rusty red and sticky, thick Korean chili paste, when mixed with brown sugar, vinegar, garlic and sesame oil, perfectly balances sweet, salty, spicy and tangy. (Bill Hogan/Chicago Tribune) |
1 teaspoon salt
Put all ingredients into a blender. Process until smooth. Transfer to a covered container; use within 2 weeks.
Nutrition information:
Per tablespoon: 33 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 0 g protein, 449 mg sodium, 0 g fiber.
Red chili-glazed slow-grilled pork shoulder
Prep: 30 minutes
Brine: Overnight
Marinate: Several hours
Cook: About 3 hours
Servings: 10
Ingredients:
1/2 cup each: granulated sugar, coarse salt
1/4 cup distilled white vinegar
6 cloves garlic, crushed
Grated zest of 1 orange
1 large (about 5 pounds) bone-in pork shoulder blade roast
1 to 2 cups sweet and spicy red chili grilling glaze, see recipe
2 cups hickory wood chips, optional
1. Mix 2 quarts lukewarm water, sugar, salt, vinegar, garlic and orange zest in very large non-aluminum bowl or stockpot. Stir until sugar and salt dissolve. Add the pork roast. Cover; refrigerate overnight or up to 2 days.
2. Remove pork from the brine, discarding brine. Put pork into a glass dish. Coat well on all sides with some of the glaze. Cover; refrigerate several hours or up to 1 day.
Put all ingredients into a blender. Process until smooth. Transfer to a covered container; use within 2 weeks.
Nutrition information:
Per tablespoon: 33 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 0 g protein, 449 mg sodium, 0 g fiber.
Red chili-glazed slow-grilled pork shoulder
Prep: 30 minutes
Brine: Overnight
Marinate: Several hours
Cook: About 3 hours
Servings: 10
Ingredients:
1/2 cup each: granulated sugar, coarse salt
1/4 cup distilled white vinegar
6 cloves garlic, crushed
Grated zest of 1 orange
1 large (about 5 pounds) bone-in pork shoulder blade roast
1 to 2 cups sweet and spicy red chili grilling glaze, see recipe
2 cups hickory wood chips, optional
1. Mix 2 quarts lukewarm water, sugar, salt, vinegar, garlic and orange zest in very large non-aluminum bowl or stockpot. Stir until sugar and salt dissolve. Add the pork roast. Cover; refrigerate overnight or up to 2 days.
2. Remove pork from the brine, discarding brine. Put pork into a glass dish. Coat well on all sides with some of the glaze. Cover; refrigerate several hours or up to 1 day.
