The 'Mah-Sit-Sso-Yom, Pork - It's Delicious, Pork' by Elizabeth Aristeguieta from CIA Antonio awarded her the Second Prize at the Korean Sensation Culinary Contest.
The Korean title of the dish alone describes the taste of her cuisine very well. Elizabeth added three Korean traditional ingredients, the Korean barley tea, Yuja Tea and the Gochu-jang to produce this cuisine.
The Ingredients for the brine:
16 1 ½ inch thick cut, bone in, pork chops, Frenched
8 Large Barley Tea Bags
8 oz Citrus Yuja Tea
20 C Water (15 C of the 20 C in ice)
4 Tbsp Peppercorns
½ Cup Kosher salt
Directions for the brine:
- Add the tea bags to 5 cups of boiling water and steep for 10 minutes.
- Add the salt and citron tea and stir until dissolved.
- Add peppercorns and ice.
- Cool brine to 41 degrees.
- Place pork chops to vacuum pack bags, add the brine, vacuum pack and refrigerate for 24 to 36 hours.
Ingredients for the BBQ Sauce:
16 oz Korean Citrus Tea
20 Tbsp Gochujang
2 Cups Tamari
1 Cup Rice vinegar
1 Onion, thinly sliced
4 Green Onions, finely chopped
8 Cloves Garlic, minced
1 tsp ginger juice
¼ Cup Fresh Lime Juice
2.7 oz Palm Sugar
Directions for the Sauce:
- Add onions to a saucepan, cover and sweat on low heat till onions are translucent.
- Add all remaining ingredients to sauce pan and mix.
- Heat on medium heat for 15 to 20 minutes until sauce is slightly thickened.
- Place sauce in a blender and puree.
- Cool and refrigerate overnight.
Ingredients for Grilling:
48 Whole green onions
4 T Vegetable oil
Salt to taste
Directions for Grilling:
- Remove chops from brine and pat dry making sure no peppercorns remain.
- Bring to room temperature (about 30 minutes).
- Remove ¼ of the BBQ sauce to a sauce pan and warm on low (for plating). Sir occasionally.
- Fire the grill to high heat.
- Lightly oil the grill grates.
- Sear both sides of the chops for grill marks but do not cook chops through.
- Place the chops on a rack on a sheet pan.
- Baste the chops with the BBQ sauce and place the chops in a 250o
- After 3 minutes, baste the chops again.
- Continue to baste the chops every 3 minutes or so.
- Cook the chops until they reach an internal temperature of 145o (about 15 to 20 minutes).
- Remove the chops from the oven.
- Let the chops rest for 8 to 10 minutes.
- Oil and salt the green onions to taste.
- Add the green onions to the grill and grill for 3 minutes.
Plating Full Portion:
Smear a spoonful of the reserved BBQ sauce on the plate, place chops on the bone next to the smear and garnish chops with three whole grilled green onions.
A version of this article by Elizabeth Aristeguieta, Jc.Chung at TastyKFood. Photo by Benjamin Lee.