Spicy, tangy and a little sweet, this pulled pork has all the familiarity of something from the American South with a Korean spin.

Ssamjang Pulled Pork

Serves 6

Ssamjang is a paste made by combining gochujang, doenjang, sesame oil, garlic and other flavorings. It is most often served with grilled meats and used as a sauce wrapped in a ssam with the meat and toppings.

When I originally thought of this dish, I wanted it to be a sandwich or taco but the flavors just didn't work. So, I went back to the drawing board and the original flavors that accompany ssamjang, ssam or lettuce wraps. I added back lots of the typical vegetables you are served at a ssamgyeopssal (grilled pork belly) restaurant or a Korean barbecue restaurant with a little twist to mimic what you would have when eating American pulled pork.

What I ended up with was rich braised pork, brightened by lots of vegetable toppings and made lighter with the ssam lettuces and pickled vegetables.

Leftovers make a great rice bowl the next day (see Recipe Tips below) or as a topping for jook.

Ingredients

Braise

1 T veg oil

1,021g (2.25 lbs) pork shoulder, cut into 4 in chunks

10g (2 t) ginger, minced

10 garlic cloves, crushed

2 T gochujang

400ml (2 c) water

2 bay leaves

4 T mirin

3 T soy sauce

3 T doenjang

1.5 T honey

1.5 T maesil

1.5 T sesame oil

2 t rice vinegar

2 t kosher salt

2 t gochugaru

Aromatic Vegetables

445g (2 medium) onions, sliced 0.50 in thick with the grain

50g (5) scallions, cut into 4cm (1.5 in) lengths

2 cheongyang or serrano chilis, sliced

Slaw

454g (1 lb) green cabbage, finely shredded

140g (10 - 12) scallions, white and green parts, thinly sliced

Slaw Dressing

60g (3 T) mayo

5 garlic cloves, minced

1.5 t mirin

1.5 t yondu or soy sauce

1 t ground coriander

1 t Asian hot mustard or Dijon

1 t maesil or honey

0.75 t kosher salt

0.25 t ground black or white pepper

0.25 t MSG

Serving

Ssam lettuces (red leaf lettuce, chickory, butter lettuce)

Perilla leaves

Pickled Garlic or Raw Garlic

Pickled Onion

Oi Chili - optional

Rice

Recipe Know-how

Braise

1.      Over medium-high heat the vegetable oil.

• Add the pork cubes and brown well on all sides.

• Remove the pork from the pan and drain all but 1.5 t of the fat.

• Add ginger and garlic, cooking for 30 – 45 seconds or until fragrant.

• Add the gochujang and cook, stirring often for 1 minute.

• Add the water, scraping up any gochujang and fond that has stuck to the pan.

• Add the remaining braise ingredients along with the pork to the pan.

• Cover and bring to a boil.

• Reduce to a simmer and cook, covered for 45 minutes.

Make the slaw while the pork cooks.

Slaw

2.      In a small bowl, combine all of the slaw dressing ingredients.

• In a large mixing bowl, combine the cabbage and scallions.

• Pour over dressing and toss well to combine.

The dressing should just coat the vegetables, the goal is not a creamy coleslaw, rather a lightly dressed slaw.

• Taste for seasoning, adjusting as necessary.

• Refrigerate until well chilled.

Finishing

3.      Add the aromatic vegetables to the braise and cook 30 -45 minutes longer.

After 30 minutes, test the pork chunks. They should be tender and falling apart.

If the pork is not yet tender, continue to cook until tender.

• Once tender, turn off the heat and allow the pork to sit off the heat for 10 minutes, covered.

• Remove the pork to a bowl.

• Place the pot of braising liquid over a medium-high heat and bring to a strong simmer.

• Simmer for 10 – 15 minutes or until reduced by 25% and slightly thickened.

While liquid reduces continue on.

• Using two forks, shred the pork.

• Once reduced, stir the shredded pork into the braising liquid.

• Taste for seasoning adjusting as necessary.

4.      Serve.