Go to the Recipe: Korean BBQ Pork Collar Kebabs
Is there any value (or detraction) from marinating the pork prior to cooking it with Joule? Or is it just a matter of marinades not generally penetrating far and function more as a brine (which would be unnecessary with this cut of meat and cooking sous vide)?
If you seriously dislike Kimchi - what else would be as good, korean style?
Would you season the pork before cooking it sous vide? Looks great, trying this weekend....
I guess the reason why Chefsteps is not adding salt is that the Gochujang is salted by itself. However, I fear that the meat is too blend with only the surface salted. I precooked the meat yesterday and I cracked salt on the meat before cooking. I'm in the process of assembling the kebabs for tonight's dinner.
OK. I tried it and I'm disappointed by the results. My butcher did not have "Collar" or "Pork shoulder steak" and he suggested I get "Pork Loin". The meat was dried and some pieces were too fragile to stay on the skewers. A few tried to make their way to the bottom of my grill. The veggies selection was blend and could have used a longer cooking time. The kimchi was not very easy to place on the skewers.
I love most your recipes but this one will not be part of the one I redo.
I've got news for you: your butcher is an idiot. Pork loin is a very tender cut of meat, and needs to be removed from the bath once it reaches temperature (think cooking steak). Pork shoulder and pork collar are very tough cuts of meat that need long cook times. You over cooked the crap out of your pork. With the blandness of the veg, everyone's tastes are different. With kebabs, the vegetables aren't supposed to be very well cooked, get some char on the outside, but still relatively textured. As foe the kim-chi, that depends on how you get it. There are several types that use the whole leaf, and others that shred it down. You can find the right stuff if you look for it.
Personally, I'd give this another go, but you sounds like you're expecting something different than a kebab, so it would probably be a waste of your time.
how'd it turn out? how much salt did you use?
Not enough. I was disappointed by the results overall as I stated above.
Ok, the pork was overcooked and I figured that on my own. But the cucumber and jalapeno were unsalted and barely cooked, 142 g of kimchi too little and too difficult to skewer and the pork only had surface rub. I even charred my kebabs with a blow torch. I eat Kebab since before I could even speak. I was expecting something good and I got something blend. This recipe needs improvement.
Them clearly the kebabs you've been eating haven't been made properly. If you do some research, the vegetables on kebabs aren't supposed to be fully cooked. If you don't like the seasoning, add some of your own. Just because you don't like a particular recipe doesn't mean the recipe is at fault. If you can figure out how to put a skewer through a piece of fermented cabbage, that's on you. I made this with no ill behaviour, and it came out as intended, with similarities to kebabs I've had in the middle East. If you don't like a recipe, don't make it. That still doesn't mean the recipe is at fault.
I guess I will ask - what is a pork collar? Who ever butchers our whole hogs never put it on the cut sheet so what can I replace it with?
It is a part of the pork shoulder.
https://www.snakeriverfarms.com/kurobuta-pork-collar.html
