Sweet & Sour seared Pork and Dolsotbab Grilled Cheese with Pickled Cucumber & Kimchi Relish

  • Culinary
  • >
  • Recipes
  • >
  • Sweet & Sour seared Pork and Dolsotbab Grilled Cheese with Pickled Cucumber & Kimchi Relish

Sweet & Sour seared Pork and Dolsotbab Grilled Cheese with Pickled Cucumber & Kimchi Relish


Pork:
1 lb thinly sliced Liberterre pork tenderloin/shoulder
1 tbsp white sugar
1 tbsp rice wine vinegar
2 tsp mirin
1 tsp hot sesame oil
1/2 white onion (finely sliced)
1 clove garlic (pureed)
1 green onion stalk (roughly chopped)
2 tsp vegetable oil
1/4 cup boiling water


Pickled Cucumber:
1/3 English cucumber sliced into 1/8" slices
2 tbsp brown sugar
2 tbsp apple cider vinegar
1 tsp mustard seeds
1 bay leaf
1 tsp black peppercorns
Miscellaneous:
8 slices egg bread
1 lb grated mozzarella cheese
1/2 lb unsalted butter
1 green onion stalk
1/2 cup dolsatbab
1/2 cup kimchi

Method:
In a frying pan on medium heat add vegetable oil, followed by the onions for 2 minutes then the garlic. When the garlic just begins to brown lay the pork slices down and sear one side before adding the remainder of the ingredients except for the green onion and the water (add water as necessary to prevent burning in the pan). Season with Salt and pepper and once pork is cooked remove to the side.

Combine all ingredients for the pickled cucumber and shake/mix thoroughly. Place in refrigerator and allow to pickle at least overnight. This will keep for 3-4 days.

Bring butter to room temperature and fold in salt, pepper and chopped green onion. Lay out 8 slices of bread and spread butter generously on one side. Place 4 slices of bread butter side down and top unbuttered side with grated cheese, followed by the pork, dolsotbab and finish with more cheese. Cover with the other slice butter side up.

In a frying pan on low-med heat sear the grilled cheese slowly. Allow them to brown evenly and ensure cheese melts. While this is cooking roughly chop the cucumbers with the kimchi and combine to make a relish, place aside. Remove grilled cheese sandwiches from the pan when finished and slice each into 4 triangles or 4 squares and top with relish to serve.