Korean Pulled Pork with Cornbread by Billy and Jack

SERVES
6-8 6-8
Korean Pulled Pork with Cornbread by Billy and Jack
Main INGREDIENTS
  • Meat
FOR THIS RECIPE WE LOVE TO USE
Stoneware Heritage Rectangular Dish
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Stoneware Heritage Rectangular Dish
Ingredients
Method

Ingredients

  • 1 shop-bought roasted, pulled BBQ pork shoulder (500g)
  • 4 tablespoons kimchi, chopped (plus extra for garnish)
  • 3 tablespoons gochujang paste or sauce
  • 5 tablespoons mayonnaise
  • 1 tablespoon soy sauce
  • ½ tablespoon sesame oil
  • 100ml chicken stock
Cornbread
  • 100g plain flour
  • 300g cornmeal
  • 1 heaped teaspoon baking powder
  • 1 heaped teaspoon salt
  • 1 heaped teaspoon sugar
  • 2 large eggs
  • 500ml buttermilk or yoghurt
  • 100g butter, melted

  • Method

  • 1
    Preheat the oven to 200°C/ Fan 180°C/ Gas Mark 4
  • 2
    Mix the pulled pork with the kimchi, 2 tablespoons of the gochujang paste, soy sauce, sesame oil and stock, stir to combine and spread in a single layer in the dish.
  • 3
    Mix the remaining gochujang paste with the mayonnaise and set aside.
  • 4
    For the cornbread, mix together all the dry ingredients (flour, cornmeal, baking powder, salt and sugar) and set aside. Whisk together the eggs with the buttermilk or yoghurt and the butter. Then combine the dry ingredients into the wet and stir gently to bring together, being careful not to overwork.
  • 5
    Top the pulled pork with an even layer of the cornbread batter and bake in the oven for 25-30 minutes until golden on top and bubbling around the edges.
  • 6
    Cook's Notes
  • 7
    Serve in slices with a good dollop of kimchi and the gochujang mayonnaise, and if you like a coriander, cucumber and spring onion salad.
  • 8
    If you cannot find the gochujang paste, use Sriracha.