Galbi-Marinated Pork Shank

Niman Ranch Pork Shank, Gochujang Glaze, Korean Red Dragon Sauce, Ginger-Scallion Sauce, Green Kimchi, Fresh Herbs, Daikon, Lettuce Cups

Chef Rich Reimbolt of Better Half Coffee & Cocktails | Austin, TX

“The inspiration for this dish really comes from my time working for the Momofuku restaurant group and their shared ssam-style dishes. This one, being on a much smaller scale, is meant to feed 2 to 3 people, but I still draw inspiration from a family style bo ssam spread. The shanks are super meaty and are braised in a galbi-inspired braising liquid with tons of Korean flavors. They’re then flash fried on the pick up to provide a nice exterior texture, while still being fall-off-the-bone tender. Two of the condiments that the shank is served with feature Sherry Vinegar from Spain as a flavor component. The Ginger-Scallion Sauce is a common accompaniment to Korean BBQ or Japanese ramen, and I think the umami flavors really add to just about anything you’d want to eat with it. The Sherry Vinegar from Spain balances the spiciness of the raw garlic, ginger, and green onion with the addition of sugar to create a very complex condiment. I also use Sherry Vinegar from Spain in the Red Dragon Sauce, which balances the spicy gochujang paste and the sweet richness of the heavily caramelized onions. The acidic kick of the vinegar helps to round out all the flavors to give a more umami flavor.” - Chef Rich Reimbolt

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Adapted by StarChefs | september 2023

INGREDIENTS

Pork Shanks:
20 Niman Ranch pork hind shanks
Kosher salt
Ground black pepper
Canola oil
1 cup peeled garlic cloves, smashed
3 inches ginger, peeled and thinly sliced
2 cups mirin
500 grams gochujang paste
1 quart apple cider
280 grams white miso
1 quart tamari
1 cup toasted sesame oil
600 grams sambal oelek
1 quart chicken stock

Gochujang Glaze:
1 kilogram hoisin sauce

Korean Red Dragon Sauce:
3½ kilograms julienned sweet onion
750 grams gochujang
450 grams granulated sugar
1 cup tamari
2 tablespoons Sherry vinegar
2 tablespoons sesame oil
1 cup toasted sesame seeds

Ginger-Scallion Sauce:
10 bunches scallions, thinly sliced
200 grams minced ginger
100 grams minced garlic
1½ cups grapeseed oil
2 tablespoons sesame oil
1 tablespoon shio koji seasoning
6 tablespoons usukuchi shoyu
2 tablespoons Sherry vinegar
2 tablespoons granulated sugar

To Assemble and Serve:
Yield: 1 serving
Cornstarch
Neutral oil
Green kimchi
Fresh herbs such as basil, mint, and cilantro
Sliced jalapeños
Shaved daikon or radish
Butter lettuce cups

METHOD

For the Pork Shanks:
Heat oven to 300°F. On a work surface, liberally season pork shanks with salt and pepper. Set aside. In a large rondeau, heat a ¼-inch-deep pool of canola oil. Sear shanks on all sides, then transfer to a deep hotel pan. Dispose of extra oil in the rondeau, then add garlic and ginger. Cook aromatics over low heat until browned. Deglaze pan with mirin and scrape the bottom of the pan. Whisk in remaining ingredients and bring mixture to a boil. Once boiling, pour mixture over pork shanks. Wrap the hotel pan in two layers of aluminum foil. Braise 3 hours with the fan on high. Remove from oven and let cool overnight. The next day, remove shanks from braising liquid. Place each shank in its own vacuum bag with ¼ cup reserved braising liquid and seal. Reserve remaining liquid.

For the Gochujang Glaze:
In a saucepan over medium-low flame, gently heat reserved Pork Shanks braising liquid. Strain, transfer to a large bowl, and whisk in hoisin sauce. Reserve.

For the Korean Red Dragon Sauce:
In a large rondeau over medium heat, caramelize onions. Remove from heat and reserve. In a saucepan over medium heat, stir to combine remaining ingredients with 400 grams water. Bring sauce to a gentle simmer. Cook 5 minutes, then transfer to an airtight container. Whisk in caramelized onions. Reserve.

For the Ginger-Scallion Sauce:
In a bowl, combine all ingredients. Transfer to an airtight container and reserve.

To Assemble and Serve:
Bring a large pot of water to a boil. Place 1 Pork Shank vacuum bag into the boiling water. Let cook 10 minutes. Remove Pork Shank and braising liquid from the bag, reserving separately. Transfer liquid to a mixing bowl. Stir in 1 cup Gochujang Glaze and set aside. Gently dredge Pork Shank in cornstarch. In a heavy-bottomed pan, heat oil to 325°F. Fry Pork Shank 3 minutes. Remove from oil and brush with Gochujang Glaze mixture. Transfer glazed Pork Shank to a serving plate. Place a ramekin of kimchi and a ramekin of Korean Red Dragon Sauce on the plate. Serve with herbs, jalapeños, daikon, and lettuce.

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