Pork and Pajeon

19 Jan

It’s another meal consisting of pork. So this is a pork butt that has been marinating overnight in a mix of soy sauce, hoisin, rice vinegar and ginger. I cooked it on the grill (it was nice out for a change!) with some potatoes, because well I like potatoes.

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The pork is an old family recipe. Well, my mom made this a lot and I think she tweaked a recipe from a book of home style Japanese recipes. We always ate it with wasabi. Tonight was no different, well sort of. The sauce was made from hoisin, a generous amount of wasabi and soy sauce.

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I also made pajeon for the first time. Pajeon is much like the Hainanese chicken rice, no real set recipe. Everybody seems to have their own way. I decided to try The Paupered Chef’s version, which is taken from trifood.com. I tweaked it a bit and used a blend of rice and all purpose flour. I also used some thinly cut green beans, parsley and a hot pepper that were sitting in the fridge. Yup, cleaning out the fridge. This could be the ultimate cheap meal.

for the pajeon:

1/4 cup all purpose flour

1/4 cup rice flour

1/2 cup cold water

a pinch of salt

a handful of green onions

a handful of green beans

1/4 of a hot pepper

some chopped parsley

1 beaten egg

neutral oil, I used soy

Go look at The Paupered Chef, he has very good directions. Way better than anything I could write.

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