Korean Spicy Pork Rib Roast

Korean Spicy Pork Rib Roast

A pork rib roast is a great cut of meat, ideal for slow cooking on the stove. It creates a tender and juicy cut of meat that holds a ton of flavor. I love Korean inspired flavors, especially those involved in spicy Korean pork belly.

I try to use some Korean inspired flavors in this dish to lock in the delicious flavors that come from the Korean spicy pork belly dish. The key to this dish is using a Korean Pear or if you don’t have access to Korean pears, any pear will work.

I love this dish for a lunch, because it holds the flavor well all week. It’s also super tasty with rice, suprise! So it makes for a filling and satisfying meal all week.

I froze some cored and peeled Asian pears and threw them in the pot with the pork, they add a nice subtle sweetness to the dish without over powering the meat. Another key ingredient is the Korean Pork BBQ Sauce , you can try and make the equivalent from scratch, but this is so much easier and it tastes exactly how I want it to taste.

Braising the meat by first browning it on all sides and then cooking it in some liquid with a low heat over a long period of time is the best way to lock in all the flavors of the meat.  I love braising meat because the meat will just pull apart without having to use any knives.

The only downside of braising, is that it makes for tough pictures. Such is the life of a food blogger.

 Recipe

Ingredients

1 Tbsp. Sesame Oil

*Optional* 2 Tbsp. Tamarind Paste (I made mine from scratch and just froze it ahead of time, you can typically find this in some Asian grocery stores)

1 Pork Rib Roast

1/2 Cup White Onions

4 Cloves of Garlic

2 Cored Peeled Asian Pears

1/2 Cup Diced Scallions

1/2 Cup Chicken Broth

1 Tbsp. Red Pepper Paste

2 Tbsp. Soy Sauce

1/2 Cup Spicy Pork BBQ Sauce

Method

Marinate the pork in the red pepper paste and the soy sauce.

Brown the onions and garlic in a large pot with the oil. Then add the pork roast. Brown on each side, then add the pears. Add your chicken broth, and cook the roast on low heat for 2 to 3 hours. Then add your bbq sauce and the diced scallions. Simmer for another 2 hours.

Enjoy!