Korean pork neck is the Korean answer to tacos. They use lettuce leaves instead of taco dumplings and ssamjang sauce instead of salsa. This recipe is suitable for 6 pers.
1 pork neck
Marinade:
1 dl sesame oil
3 tbsp soy sauce
3 ss lys corn syrup
1 dl shallots, finely chopped
4 teaspoons finely grated, fresh ginger
4 teaspoons finely chopped garlic
1 finely chopped red chili
4 ts mirin
1/2 ts salt
1/2 ts pepper
Mix all the ingredients for the marinade, place the pork neck in a fireproof bowl and grease it with the marinade. Put it in the oven at 220 degrees for 30 minutes. Cover the bowl with aluminum foil, turn down the oven to 100 degrees and let the neck stand and enjoy itself in the oven until the next day. I turn it a few times during this time, so it does not dry out, but stays juicy all around.
Cut the pork neck into 2.5 cm thick strips and serve.
For serving:
Spring onion, finely shredded
Red chili, cut into thin strips for the brave and finely shredded peppers for the others
1 teaspoon sesame seeds, roasted in a dry pan
Large lettuce leaves, washed and dried
Rice for 6 pers. cooked according to the instructions on the package
Ssamjangsaus
If you want to make extra good accessories, make red cabbage salad, which you can find the recipe for here .
Korean pork neck is eaten as follows:
Put a small spoonful of rice in a salad leaf, drizzle it with a little samiang sauce and top with a piece of chicken, vegetables and sesame seeds. Wrap up and enjoy yourselves.
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