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Gochujang, the rusty red and sticky, thick Korean chili paste, when mixed with brown sugar, vinegar, garlic and sesame oil, perfectly balances sweet, salty, spicy and tangy. (Bill Hogan/Chicago Tribune) |
3. Soak wood chips in a large bowl of water for at least 1 hour.
4. Prepare a charcoal grill or heat a gas grill to medium-hot. For indirect cooking, arrange coals on two sides of the grill or turn off burners in center of gas grill. Place the cooking grate in place; let it heat a few minutes.
5. Put the pork roast in the center of the grill (not directly over the heat). Add a small handful of the wood chips to the coals. (For gas grilling, wrap the soaked chips in a foil pouch, pierce it with several small holes and place directly over the heat source.) Cover the grill; cook on medium-low (about 275 degrees if you have an oven thermometer), basting frequently with some of the red chili glaze, until an instant-read thermometer registers 160 degrees, 2 1/2 to 3 hours or so. The roast should be very nicely burnished red with some crispy edges.
6. Let pork rest on cutting board about 20 minutes. Slice very thinly. Serve.
Nutrition information:
Per serving: 210 calories, 8 g fat, 2 g saturated fat, 69 mg cholesterol, 10 g carbohydrates, 22 g protein, 1,254 mg sodium, 0 g fiber.
Lemon grass and cilantro slaw
Prep: 10 minutes
Chill: 30 minutes
Servings: 8
Note: To save time, use the refrigerated ginger and lemon grass purees found in the produce section of many supermarkets.
Ingredients:
1/4 cup each: low-sodium soy sauce, unseasoned rice vinegar
1 to 2 tablespoons agave syrup or sugar to taste
1 to 2 tablespoons dark Asian sesame oil to taste
1 tablespoon each: pureed fresh ginger, pureed fresh lemon grass
1 package (16 ounces) finely shredded cabbage
2 cups very finely shredded carrots (about half of a 10-ounce bag)
Salt to taste
1/4 cup chopped fresh cilantro
4. Prepare a charcoal grill or heat a gas grill to medium-hot. For indirect cooking, arrange coals on two sides of the grill or turn off burners in center of gas grill. Place the cooking grate in place; let it heat a few minutes.
5. Put the pork roast in the center of the grill (not directly over the heat). Add a small handful of the wood chips to the coals. (For gas grilling, wrap the soaked chips in a foil pouch, pierce it with several small holes and place directly over the heat source.) Cover the grill; cook on medium-low (about 275 degrees if you have an oven thermometer), basting frequently with some of the red chili glaze, until an instant-read thermometer registers 160 degrees, 2 1/2 to 3 hours or so. The roast should be very nicely burnished red with some crispy edges.
6. Let pork rest on cutting board about 20 minutes. Slice very thinly. Serve.
Nutrition information:
Per serving: 210 calories, 8 g fat, 2 g saturated fat, 69 mg cholesterol, 10 g carbohydrates, 22 g protein, 1,254 mg sodium, 0 g fiber.
Lemon grass and cilantro slaw
Prep: 10 minutes
Chill: 30 minutes
Servings: 8
Note: To save time, use the refrigerated ginger and lemon grass purees found in the produce section of many supermarkets.
Ingredients:
1/4 cup each: low-sodium soy sauce, unseasoned rice vinegar
1 to 2 tablespoons agave syrup or sugar to taste
1 to 2 tablespoons dark Asian sesame oil to taste
1 tablespoon each: pureed fresh ginger, pureed fresh lemon grass
1 package (16 ounces) finely shredded cabbage
2 cups very finely shredded carrots (about half of a 10-ounce bag)
Salt to taste
1/4 cup chopped fresh cilantro
