Spicy Pork

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I’ve never routinely watched cooking shows, and never thought I would. Well, never say never! During the pandemic, I happily discovered a few entertaining shows that I enjoyed bingeing. One is Amy Schumer Learns to Cook, and another is Somebody Feed Phil. Both are fun and funny as well as educational. Then, I discovered The Chef Show on Netflix, and once more I was hooked. It’s hosted by Chef Roy Choi and Jon Favreau.

I’ve mentioned Roy Choi on my blog before when I made a spectacular sauce from his cookbook, L.A. Son, which is a great read. It tells the story of Chef’s rise to fame from a Korean-American kid in Los Angeles to highly regarded chef status. Along the way he attended the C.I.A. and lucked into an externship with none other than Eric Ripert!

What I didn’t know when I watched the movie Chef back in 2014, is that the main actor, Jon Favreau, who plays a disgruntled chef who starts his own food truck, actually trained for his role with Chef Roy Choi!

Chef Choi, well known for his famous food truck Kogi in Los Angeles, was a perfect fit for Favreau. Choi sent Favreau to a week of intensive French culinary schooling. His knife skills are super impressive.

The pair got along so well that well after the movie they decided to visit chefs and celebrities and cook with them, and called it The Chef Show. In one episode, Gwyneth Paltrow asks the two what the point of the show is, and they both start laughing, cause there really wasn’t, as it turns out. They just have fun cooking together, cooking with others, mentoring, and eating.

So far, I’ve watched the pair cook with Wolfgang Puck, David Chang, Wes Avila, the duo of Susan Feniger and Mary Sue Milliken, some foodies and non-chefs as well. The chefs are my favorite cause you get to watch them at work, and they put both Jon and Roy to work as well. It’s all fascinating.

When Chef Roy cooks on the show, it’s like watching a magician. His sweet and spicy sauce that I made had about 800 ingredients in it, and many measurements like 2 tablespoons plus 1 teaspoon. Seriously, that seemed crazy to me, that adding 2 or 3 tablespoons of sesame seeds would make a difference. But when you watch him, you get it. It looks random, but it’s madman precision.

In every episode, I’m scribbling like crazy to write down the recipes, pausing occasionally to write, sometimes pausing to google. Chile de valle? Couldn’t find it.

But then, I found the darn recipes online. And one that I really enjoyed is called BBQ spicy pork. It’s a menu item at Chef Choy’s Best Friend restaurant in Las Vegas at the Park MGM, which reopened in March of 2021 after closing during the pandemic.

To make the spicy pork, you first make a marinade called Galbi, the name of a Korean rib barbecue sauce, then you use some of it to make the spicy pork marinade.

BBQ Spicy Pork

Galbi Marinade:
2 cups soy sauce
1 cup maple syrup
1 1/4 cup sugar
1 medium onion, quartered
1 scallion
1/3 cup whole garlic cloves
1/2 kiwi, peeled
1/2 Asian pear

Purée these ingredients in a blender until smooth.

Spicy Pork Marinade:
1 cup Galbi marinade
1 cup gochujang
1/4 cup gochujaru
2 jalapenos
1/4 cup sugar
1/4 cup whole garlic cloves

Purée these ingredients until smooth.

1 1/2 pounds pork butt, sliced 1/2″ thick
1 1/2 pounds pork belly, sliced 1/2″ thick
Salt
1 large onion, sliced into thin wedges
1 cup spicy pork marinade
Cooked white rice
Sliced green onions
Sesame seeds

Place the meats in a large bowl and coat with the spicy pork marinade evenly and heavily. Allow to sit at least 12 hours and up to 24 hours in marinade.

Remove the pork from the marinade. Season lightly with salt. Grill on a flat griddle.

Add the onion slices and cup of marinade, and continue cooking until meat is nicely charred and cooked through, slightly chopping the meat as it cooks.

Serve over white rice.

Sprinkle generously with chopped green onions and sesame seeds.

And the remaining Galbi marinade? I poured it over abou5 2.5 pounds of cut up pork shoulder, marinated it for 24 hours, then cooked it in a slow cooker. Wow! What fabulous flavors.