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Kimchi Jim with Akakuro-buta Loin

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Descriptions

Damso Modern Korean Cuisine - Executive Chef Eric Lee

Ingredients

  • Kimchi200g
  • Kimchi juice500g
  • Pork skin50g
  • Dashi200g
  • Baby Kale10g
recommended wingtat product

Directions

  • Place pork loin the kimchi juice for 12 hrs. take out and pat dry. Pan sear it. Add kimchi and place in the oven until pork reaches 155F internal temperature. Take pork out when it is done.
  • With remaining kimchi and kimchi juice, add dashi and reduce to make sauce.
  • Cook pork skin in the steamer for 2 hrs at 185F until it becomes very soft. Scrape off any fats. Pre-heat the oven. Turn off the oven. Place the pork skin in the oven for 12 hrs. Deep fry at 400F for 20 seconds or until it puffs up. Purse it in the food processor for 10 seconds.
  • To finish. Place pork in the middle of the plate. Top it with kimchi and sauce. Garnish with pork skin and kale.