Puerco-rama Redux

The countdown has begun. I've had a pork loin and some black pork belly in the Korean red chili marinade since this morning. I got up early this morning to start experimenting with the marinade. It still needs some work to get it where I want it, but this is a good start.

Fermented red chili paste: 3/4 cup
Korean apple vinegar: 1/4 cup
Rice vinegar: 1/4 cup
Sake: 1/4 cup
Mirin: 1/4 cup
Soy sauce: 1/2 cup + 1tblsp
Sesame oil: 1tsp
Sugar: 3tblsp
onion-minced: 1/2 small
Garlic-crushed: 1 head

From The Hollow Leg Diner - images

I cut the loin into one large and two small pieces and placed in ziploc bags with the marinade. I also placed a 2lb package of black pork belly in a bag with some of the marinade. Once everything was marinating in the fridge, I headed over to Williams Sonoma to use a gift card that I got for Christmas. Among other things, I picked up a marinade injector. As soon as we got home, I broke out that bad boy and injected marinade into one of the loin segments.

As soon as we finish the laundry its time to hit the grill.....................

..............Finished the laundry and started cooking at 4pm. I seared/par grilled the pork loins, then took them back in to finish the rest of the prep. Rather than try the elaborate pork belly weave, I just stretched out long strips and only wrapped the two smaller pieces of pork loin. Again, I put thinly sliced garlic in between the loin and the pork belly strips. This time I used turkey lacing skewers to hold the pork belly in place. Before heading back out to the grill, I prepped a red chili and onion sauce. Lupe made white rice and braised veggies (cauliflower, green beans and carrots) while I was out at the grill.

From The Hollow Leg Diner - images

I kept the grill low and slow as possible in order to keep the pork belly from getting burnt. Apple wood chips were added to the fire for some good smokey flavor. It took quite a while for the loins to cook through. I took them off at 140 and let them rest while we finished the veggies.

From The Hollow Leg Diner - images

Puerco-rama landed on the table at 9pm; a little later than we normally eat. Served with rice, braised veggies, topped with chili-onion sauce and a side of baby-Napa cabbage kimchi. Once again; "Kamsahamnida, Piggy. Your flavor was greatly appreciated"