Apple Cider And Gochujang Braised Pork Recipe - Tasting Table

"This apple cider and gochujang braised pork recipe developed with Michelle McGlinn first sears thick cuts of pork shoulder steaks before submerging them in a rich and spicy broth of gochujang, apple cider, soy sauce, and Shaoxing wine. Inspired by bulgogi, a staple of Korean BBQ, this buttery-tender pork is pulled into thick pieces and served over rice, using the braising liquid as a warm and soothing broth."

"Pork steaks are cut from the pork shoulder, which makes them thinner, easier to cook portions of the whole cut, similar to a pork chop. They work well for this recipe because they cook more quickly and in a more shallow pan, with less braising liquid than a full shoulder requires. You can also serve the steaks as full pieces instead of pulling them apart, making the serving method versatile, as well."

Braising cooks meat low and slow in flavorful liquid, yielding impossibly tender large cuts that pull apart with a fork. Apple cider and gochujang combine with soy sauce and Shaoxing wine to create a rich, spicy braising broth. Thick pork shoulder steaks are first seared, then submerged and braised until buttery-tender and easily shredded into thick pieces served over rice, with the braising liquid functioning as a warm broth. Pork steaks, cut from the shoulder, are thinner and cook faster in a shallower pan using less braising liquid than a whole shoulder. Steaks can be left whole or pulled for versatile serving options.

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