IP Spicy Pork Shoulder

cooking.nytimes.com

Wayne

subheading: FOR THE PORK:

5 garlic cloves, grated on a Microplane or minced

2 tablespoons brown sugar or honey

1 tablespoon Korean chile flakes (gochugaru) or other chile flakes (Maras, Aleppo or crushed red pepper)

1 tablespoon kosher salt, more to taste

1 teaspoon ground black pepper

5 pounds boneless pork shoulder, cut into two or three pieces

subheading: FOR THE SAUCE:

1 tablespoon peanut oil

4 garlic cloves, grated on a Microplane

2 tablespoons grated fresh ginger root

⅓ cup gochujang (Korean chile paste) or other chile paste or sauce such as Sriracha

¼ cup soy sauce

2 tablespoons ketchup

2 tablespoons mirin

2 tablespoons honey

1 tablespoon rice wine vinegar

1 teaspoon Asian fish sauce

1 teaspoon sesame oil

subheading: FOR THE SESAME PICKLED CUCUMBERS:

6 Persian cucumbers, thinly sliced (or about 4 cups sliced cucumbers)

1 ½ tablespoons rice vinegar

2 teaspoons sesame oil

2 teaspoons brown sugar

½ teaspoon fine sea salt

¼ cup thinly sliced red onion

2 teaspoons sesame seeds

subheading: FOR SERVING:

Cooked rice or toasted slider rolls

Kimchi (optional)

Directions at cooking.nytimes.com

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