Recipes from two guys who have always loved cooking.
This is another case of “how to I put a twist on something I’ve done”. I really like Korean BBQ, and I make it often at home as a go to meal because you can just buy the marinades and they are 100% awesome. I usually have Bulgogi marinade and Spicy Chili Pork Marinade that you find in most Asian Markets.
1/2 lbs of assorted pork meats, I just meats from the loin and shoulder because that’s what I had.
1/2 red onion, thinly minced
1/2 cup of edamame
1 cup bread crumbs
2 sliced garlic cloves
1 Whole Garlic clove
1/2 cup rice vinegar
3 tablespoons of sugar
1/2 cup bulgogi marinade
1 cup red chili pork marinade
Salt and Pepper to taste
First, let’s get a pork stock going. Just take your random pork bones from whatever (mine where from pork chops with the bone in) and sear them in a sauce pan until lightly browned. Then throw in a whole clove with about 3 cups of water. Bring to a boil, cover, and simmer on low.
Place the minced onions and sliced garlic into a bowl and add the sugar, and salt and pepper. We going for a short pickled onion taste here. Let this sit in the fridge while you get the meat mixture ready.
This is the fun part. Using a heavy knife (cleaver) I first thinly slighted all my pork meat, removing any rough silver skin or fat. Then I just started mincing the meat until it was almost fine and mashed. Took about a couple minutes. But you want it to be homogenous. Then in a large mixing bowl, mix in the bulgogi marinade in, edemame, egg, and breadcrumbs in. Then take those onions out of the fridge, and throw those bad boys in. Give this a rough mix by hand, making sure that egg is thoroughly distributed. If the mixture is too wet, add a little more bread crumbs to help bind it all together.
Then using your own judgement, divide out the mixture into meatballs, using your hands to round them. This gets messy! I made large meatballs. 4 oz maybe? I’m not sure. Place your meatballs on a plate and refrigerate for about 30 minutes. This helps them firm up a bit.
Then, sear each meatball in a pan over high heat with canola oil until the surface is browned. The time it takes will differ. Then deglaze with that pork stock we started at the beginning as well as the red chili pork marinade. Bring to a boil and let it go for about a minute. Then reduce the heat to low, cover, and let braise. Let this go for about 5 minutes, then rotates the meatballs. Let it go for another 5 minutes, and your done!
Serve this with some rice and / or kimchi. Kimchi is pretty spicy, at least the ones I’ve had. These meatballs already pack a punch so be careful and enjoy!