Dinner at Home
Brine, glaze, baste ...
... then sit back and bask in the compliments
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)
Put all ingredients into a blender. Process until smooth. Transfer to a covered container; use within 2 weeks.
Per tablespoon: 33 calories, 1 g fat, 0 g saturated fat, 0 mg cholesterol, 5 g carbohydrates, 0 g protein, 449 mg sodium, 0 g fiber.
Red chili-glazed slow-grilled pork shoulder
Prep: 30 minutes
Marinate: Several hours
Cook: About 3 hours
1/2 cup each: granulated sugar, coarse salt
1/4 cup distilled white vinegar
6 cloves garlic, crushed
Grated zest of 1 orange
1 large (about 5 pounds) bone-in pork shoulder blade roast
1 to 2 cups sweet and spicy red chili grilling glaze, see recipe
2 cups hickory wood chips, optional
1. Mix 2 quarts lukewarm water, sugar, salt, vinegar, garlic and orange zest in very large non-aluminum bowl or stockpot. Stir until sugar and salt dissolve. Add the pork roast. Cover; refrigerate overnight or up to 2 days.
2. Remove pork from the brine, discarding brine. Put pork into a glass dish. Coat well on all sides with some of the glaze. Cover; refrigerate several hours or up to 1 day.