Saute pork in cast iron skillet	Korean BBQ Pork

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Korean BBQ Pork

Source: Mosaic Tapas

Yield: 4 servings

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Ingredients

• 1 lb smoked and pulled pork butt
  
  
  Korean Bulgogi:

• 2 tsp sesame oil

• 4 green onions (finely chopped, including white ends)

• 1 Tbsp garlic (minced)

• 1 tsp ginger (minced)

• 1 Tbsp shallot (chopped)

• 1 1/2 Tbsp  Sambal Oelek (chili sauce)

• 1 tsp soybean paste

• 4 Tbsp soy sauce

• 1 Tbsp brown sugar

• 4 Tbsp Mirin (sweet rice wine)

• 1 pear (pureed)

• 1/2 tsp black pepper
  
  
  Spiced Fuji Apples:

• 4 Fuji apples

• 1 Tbsp butter (room temp)

• 1 pinch ground star anise

• 1 pinch ground cinnamon

• 1 Tbsp brown sugar
  
  
  Goat Cheese Crème Fraiche:

• 4 oz crème fraiche

• 1 oz fresh goat cheese

• 1-2 Tbsp buttermilk (use to thin if too thick)

• 1 pinch salt

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Preparation

Mix butter, spices and sugar together thoroughly. Cut the tops off the apples and remove the cores with a spoon. Drop 1/2 tablespoon of mixture into each apple and bake in 350 degree oven for 8-10 minutes or until just starting to soften. Remove and let cool to room temperature.

Whisk together crème fraiche and goat cheese until smooth. Add buttermilk if mixture is too thick.

Combine all marinade ingredients in small bowl and whisk to combine.

Toss the pulled pork with the Bulgogi to coat and let sit for 15 minutes. Saute pork in heavy pan or cast iron skillet over med-high heat until caramelized and heated through.

Divide pork between apples, top with crème fraiche. Sprinkle with chopped pistachio.