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Ingredients
US|METRIC
4 SERVINGS
- 24 bibb lettuce leaves
- fresno chiles (As needed pickled hot red)
- mint (As needed)
- thai basil (As needed)
- cilantro (As needed)
- 1 clove garlic
- 2 Tbsp. ginger (peeled, and chopped)
- 1 stalk lemon grass (chopped)
- 1 1/2 bunches cilantro stems (and leaves, roughly chopped)
- 1 1/2 cups sugar
- 1/4 cup sesame oil
- 1/2 cup mirin
- 1/4 cup soy sauce
- 1 1/2 cups fish sauce
- 3 crab
- 1/4 cup honey
- 1 tsp. black pepper
- 4 lb. pork shoulder (sliced thinly, and marinated overnight)
- 8 cups white vinegar
- 9 cups sugar
- 9 cups water
- 1 cup salt
- 1 fresno chile (smashed)
- 1 clove garlic (smashed)
- 2 cups Korean chili paste
- 3 cups sugar
- 1 1/2 cups soy sauce
- 1/3 cup rice wine vinegar
- 1/3 cup sesame oil
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Directions
- 1. For the BBQ Pork Marinade: Place the garlic, ginger, and lemongrass in the bottom of the Vitamix container, add cilantro and sugar in alternating layers. Add the sesame oil, mirin and soy sauce to the top of the cilantro-sugar blend. Turn on the Vitamix and using the plunger, agitate the mix so that it begins to incorporate and blend well. When you have the consistency of a rough pesto, add in the fish sauce, honey, and black pepper. Buzz again to fully incorporate. This marinade is meant to just coat and flavor the pork, too much and it can be overpowering.
- 2. Cut the pork shoulder into 2-by 4-by 6-inch blocks. Slice the pork against the grain into 1/8” slices. Alternatively, you can freeze the blocks of pork until solid and slice to 1/8” thickness on a deli slicer to achieve uniform cuts.
- 3. Marinate the sliced pork in just enough BBQ Pork Marinade to lightly and evenly coat the slices overnight.
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