For the pork and veggies: (Serves 2)
1 pound pork shoulder (coppa cut) or fat-on pork loin
1 large daikon radish
1 bunch Asian greens
5 cloves garlic
1 tbl soy sauce
1 tbl rice wine vinegar
2 tbl white sugar
1 tbl gochujang paste (substitute sweet chili paste if unable to find)
1 tsp sesame oil
1 tsp sesame seeds
1 tbl canola oil
Polenta "Korean Style" (Yield: 1 quart)
1 cup polenta
1 quart water
1 nob ginger
1 clove garlic
1 tbl white sugar
1 tbl rice wine vinegar
More water, if needed, for desired thickness
Method for Polenta
1) Blend the water, ginger, garlic, white sugar and rice vinegar. Strain the mixture to remove clumps.
2) Bring the gingery water to a boil and stir in the polenta.
3) Continue stirring until the mixture comes back up to a boil, then lower the heat to medium low and continue stirring until you feel the polenta "catch" the liquid and start to thicken.
4) Now turn the heat to low and all the polenta to cook long enough to absorb the liquid and become tender, approximately 20-30 minutes. Stir every few minutes to prevent burning/sticking/scorching at the bottom of the pot.
5) When the mixture is done, add a few pinches of kosher salt and check for seasoning.
6) Add water to thin it out a little bit, because we want this looser than normal polenta or diner style grits, more like a porridge. Adjust the seasoning if needed after adding more water.
7) Top with delicious sautéed meats and veggies and enjoy!
Method for Pork Shoulder and Veggies
1) To get started, take your pork shoulder (preferably coppa cut) or fat-on loin piece and put it in the freezer for about fifteen-twenty minutes. You don’t want it frozen, but you do want it stiff enough to slice thinly and evenly with a good, sharp knife.
2) Next, begin cooking the polenta.
3) While the polenta is cooking, chop the garlic and mix with the soy sauce, rice vinegar, 2 Tbl white sugar, gochujan paste, sesame oil, juice and zest of the lime; whisk to incorporate all of the ingredients. (You can also use the liquid from your favorite jar of Simply Seoul kimchi mixed with the garlic, lime, soy and sugar if you don’t want to track everything down).
4) Slice the daikon thinly and chop the greens into smaller pieces.
5) Heat a large skillet or steep sided braising pan over medium high flame. Add 1 Tbl of canola oil to the pan and sauté the sliced meat until it browns nicely, approximately 2-3 minutes. Let the meat rest/drain on paper towel. Add more oil to the pan and sauté the veggie roots under they become tender, approx. 4-5 minutes. Add the chopped up greens next and sauté until just wilted but not discolored, approx. 1 minute. Season the ingredients lightly with kosher salt, then add the sliced pork and stir to combine.
6) Deglaze the pan with the spicy soy mixture, bring to a boil and cook until the sauce reduces slightly and thickens, approx. 1 minute. Turn the heat off, juice the lime into the mixture and check for seasoning (adjust with salt as needed).
7) When the polenta is done, place a heaping spoonful in a bowl for serving. Top the polenta generously with the spicy pork and veggie mixture, making sure to get plenty of the pan sauce in the bowl, as well. Enjoy.