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Korean style Pork w/Asian Slaw #78

elizaram's picture

Had this for dinner tonight and it is a keeper! The slaw alone is TDF - I kept snitching bits of it while it was supposed to be marinating, and I am NOT that much of a cabbage fan. (DH, who detests cabbage, cleaned his plate.) The marinated pork is incredibly tasty, with just the right amount of spice. Together, they are a perfect marriage of hot and cold, chewy and crunchy, sweet and sour and spicy.

The presentation is gorgeous (DH quote: "Isn't it cool when food looks as good as it tastes?") and best of all, the recipe is FAST. From taking the ingredients out of the refrigerator to putting the platter on the table, dinner was ready in less than 40 minutes.

I'll definitely be making this again. :-)




Every day, man is making bigger and better fool-proof things, and every day, nature is making bigger and better fools. So far, I think nature is winning. --Albert Einstein



When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.

KitchenWitch's picture

(post #39020, reply #1 of 76)

thanks for the review - I just bought the ingredients for this today.

~RuthAnn


<insert witticism here>

~RuthAnn

pamilyn's picture

(post #39020, reply #2 of 76)

Thanks for the heads up. Sounds delish. Sunday Supper. Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

Sheri's picture

(post #39020, reply #3 of 76)

This one was next on my list! I wanted to make it this week... but I haven't, and today's Fish Friday (maybe some of the tilapia from the issue?), and we'll be out tomorrow.


Maybe Sunday. Thanks for posting on it. It sounds really good.


delice's picture

(post #39020, reply #4 of 76)

I agree!  Made it, loved it, will repeat it!  Actually managed to find an unadulterated pork  tender--not an easy feat here.  Loved the spicy, hot, crunchy, cool textures, flavors temps all working together.

knitpik's picture

(post #39020, reply #5 of 76)

I screwed up, darn, darn, darn. Well I guess I'm not surprised.
I should not even be cooking because I'm sure I'd screw up an omelette too. I didn't read the recipe carefully and just mixed all the ingredients. Grrrr. Wonder how this will taste like. Oh well.

deejeh's picture

(post #39020, reply #6 of 76)

This was dinner tonight - delicious!  A tiny bit too salty for us, though, so the next time I make it, I think I won't put salt in the slaw.


deej

knitpik's picture

(post #39020, reply #7 of 76)

Despite my screw up it was delicious. DH said we could stand to have this again:) Next time I will be a little more organized and make the coleslaw too. Too much on my mind to plan meals properly.

KitchenWitch's picture

(post #39020, reply #8 of 76)

we had this tonite too! we loved it. I did cut back on the salt in the slaw - it just seemed like too much with all the soy in the marinade.


this one's a keeper. (with the salt adjusted)


~RuthAnn


<insert witticism here>

~RuthAnn

pamilyn's picture

(post #39020, reply #9 of 76)

We had this last night and it was delish. I added some cilantro to the slaw, and I think some p-nuts on top would have been a nice little crunch. A keeper. Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

ICDOCEAN1's picture

(post #39020, reply #10 of 76)

One thing that I appreciate about CT is that people really contribute!  Two fine suggestions of adding a little cilantro, a few peanuts, and a warning to pay attention to the recipe.


I tried the one recipe with the honey-chipoltle and loved it and now I am going to try the recipe with the slaw.  Fit for company, for sure.  Any suggestions on a nice, light appetizer? 


Thanks, everyone for the input.

deejeh's picture

(post #39020, reply #11 of 76)

Just a note that we added julienned English cucumber, red pepper and green mango to the slaw - it was yummy and colourful.


deej

Sheri's picture

(post #39020, reply #12 of 76)

It's official, I've now made all three recipes in this article. I pretty much followed the recipes without deviation, except I cut back on the cooking oil for the pork salad. I didn't think it was too salty, but I'm a salt-a-holic so I might not be the best judge.

The chipotle pork was the favorite, followed by the stuffed one, and then the salad. Honestly, they were all good.

I prepped everything for the salad last night, so it was virtually no effort to make it tonight when I got home from work.

Heather's picture

(post #39020, reply #13 of 76)

I made the salad on thursday night--everyone loved it. It will be a great summer dish. I added cilantro and julienned red pepper as suggested earlier--they were good additions.
As to the way the recipe is written--am I getting old? Don't answer that! With the two sauces sharing some ingredients AND using part of the 1st sauce for the marinade and the rest for a finishing sauce. . . and chatting with my guest at the same time. . .well it was a miracle that it all ended up OK. I'm going to rewrite the recipe with the ingredients divided for the sauces for those times when I'm in a hurry.

pamilyn's picture

(post #39020, reply #14 of 76)

I'm glad I'm not the only one. I screwed up the recipe too. When will I learn to read the whole recipe first? It was still delicious. Lets put this in tried and true!! Pamilyn

The purpose of Art is washing the dust of daily life off our souls

The purpose of Art is washing the dust of daily life off our souls

knitpik's picture

(post #39020, reply #17 of 76)

Well I guess that makes three of us. Maybe I should have warned everybody PAY ATTENTION. I don't know why FC wrote this recipe in that format. They could have at least specified "divided" next to each ingredient or just print the recipe in their usual format.

elizaram's picture

(post #39020, reply #18 of 76)

Yeah, the SECOND time I made the recipe I messed up! I read the directions carefully the first time, but I guess this time I figured I knew how to make it already. I forgot the rice vinegar was supposed to be divided, and mixed all of it into the soy sauce. Fortunately I caught myself there... added more soy sauce, doubled the rest of the ingredients, and now I have a container of marinade in the freezer for the next time I make this. :-) But I agree - it would help if FC and other recipe sources divided the ingredients in the list when they are meant to be divided in the recipe. Experienced cooks often just skim or disregard directions since we have a pretty good idea already how to proceed; I'm guilty of this quite often myself. (I hate my BH&G cookbook for the same reason - they never list water or salt in the ingredients, but stick them in the directions instead. I can't tell you how many times I've inadvertently left them out because of it.)

I also have a confession to make - I madmommed this recipe a bit the first time around. I used regular cabbage instead of napa because I had some on hand, and I sliced the medallions thinner than 1/2 inch because I was a little short on the quantity of pork called for. The second time I made it, I bought napa cabbage specifically for the recipe and cut the pork in thicker slices. And I have to say, I liked it better the first time! The napa just doesn't have the flavor or texture to stand up to the rest of the dish - the regular cabbage worked much better on both counts. And we liked the thinner slices of pork better; the marinade penetrated them more thoroughly, and they were therefore more flavorful.




Be nice to nerds. Chances are you'll end up working for one. --Charles J. Sykes



When I was young, all my friends were imaginary. Now that I'm older, all my friends are virtual.

Heather's picture

(post #39020, reply #19 of 76)

Last night I typed the recipe into a Word document with the sauce ingredients listed separately. Next time it will be much easier to make this!
The funny thing about the recipe is that they spent so much space on how to saute the meat, wiping out the pan, etc. and so little space on ingredients. I used my cast iron skillet and didn't do any of that fussing--just cooked in 3 batches (I had more than 1 1/4 pounds) with no problem.

madnoodle's picture

(post #39020, reply #20 of 76)

This is on the menu for tonight.  Glad to hear all the raves and all the warnings to proceed carefully.  Guess I'll give it a read-through before I start.

Saskatchewan:  our mountain-removal project is nearly complete.

What if there were no hypothetical questions?

 

chiquiNO's picture

(post #39020, reply #40 of 76)

Oh Heather...would you mind sharing your word document for this recipe.  I have neither the magazine or extra cash right now and I'd love to make this soon for friends since everybody just loved this. 


And are their any rules that say we cannot post a recipe from CT in T & T if it's in a recent issue????  Neva heard of that before!!


Chiqui from way down yonder in New Orleans

 

knitpik's picture

(post #39020, reply #21 of 76)

The good thing about this recipe is even if you mess up (to a certain degree, of course) it still comes out delicious.

zally's picture

(post #39020, reply #52 of 76)

" I used regular cabbage instead of napa ----- The napa just doesn't have the flavor or texture to stand up to the rest of the dish - the regular cabbage worked much better on both counts"


Made this tonight and I totally agree, Elizaram.  I make a similar dish (with breaded and baked chicken tenders and a vaguely Asian-style dressing) that calls for a mix of shredded romaine lettuce, napa and red cabbage, carrot, scallions and is topped with  chopped peanuts and chow mein noodles plus the chicken.  It makes a much more substantial meal with a satisfying 'crunch'.


We really liked the dressing though -- thanks to everyone for the warnings about the annoyingly confusing directions!


(Edited for clarity)


 


 


Edited 4/19/2006 10:23 pm ET by zally

debe5t's picture

(post #39020, reply #53 of 76)

Okay,I have been really patient,bought the pork tenderloin and then looked for issue #78.I live near a small town that carries FC in two grocery stores and two magazine/bookstores.THEY WERE ALL SOLD OUT BEFORE I BOUGHT MY PORK.Now,part of me is proud that  my small rural community buys up FC when there are still issues of other unmentionable cooking mags on the shelves.But I really want to try this recipe.How soon can it be posted?Honest ,I wanted to buy this issue,actually I want to buy all issues but financial contraints limit me.I was a charter member....Li,is there pity to be had for me?Did I mention I have a 3 legged cat? Deb

ICDOCEAN1's picture

(post #39020, reply #54 of 76)


Best that I can do for now, enjoy!  Sorry too lazy to type this morning.

PreviewAttachmentSize
Spicy_Korean.doc1.23 MB
debe5t's picture

(post #39020, reply #59 of 76)

Thanks so much for that but I was unable to access it.Possibly it is my computer as anything to do with word documents it has been freezing up.I do appreciate the thought.Deb

hsnow73's picture

(post #39020, reply #60 of 76)

Debe5t,  did you check your email?

debe5t's picture

(post #39020, reply #62 of 76)

Yes,I did thanks a million.Did you check yours? I emailed back.Have you tried this recipe? Deb

hsnow73's picture

(post #39020, reply #63 of 76)

Yes.  I've made this twice and the Chipotle recipe once.  Both good, but different.  I think that I'll try using regular cabbage instead of the Napa one.  Napa cabbage seems to get soggy after half an hour.  I hope you like it.  I emailed you because I thought we weren't suppose to post recipes from current issues.

ICDOCEAN1's picture

(post #39020, reply #72 of 76)

"we weren't suppose to post recipes from current issues."


Oops, I did not know that...sorry.  Thanks for the reminder.

Tuck's picture

(post #39020, reply #73 of 76)

Don't sweat it.  It's been done many times before.


~tuck
If you can't be kind, at least have the decency to be vague.”

ICDOCEAN1's picture

(post #39020, reply #74 of 76)

Thanks.  I was trying to be helpful because when I am out of town, I often make recipe requests and someone always responds.