Ingredients
Prepare the Pulled Pork
-
Korean gochujang paste 130 g
-
Roasted sesame oil 125 ml
-
Maple syrup 120 ml
-
Garlic, minced 25 g
-
Pork shoulder 900 g
-
Salt and Pepper, to taste
Prepare the Freekeh Mixture
-
Freekeh, cooked 1.3 kg
-
Kale, black, chiffonade 670 g
-
Jalapeno, deseeded, finely chopped 2 each
-
Cilantro, chopped 25 g
Prepare the Smoked Peach Kimchi Slaw
-
Napa cabbage, julienne 0.5 head
-
Daikon radish, peeled, julienne 105 g
-
Carrots, julienned 130 g
-
Scallions, juilenned 50 g
-
Sriracha sauce 65 ml
-
Fish sauce 60 ml
-
Vinegar, rice wine 60 ml
Prepare the Salad Bowl
-
Cucumber, cut in long ribbons 2 each
-
Romaine lettuce, chopped 2 heads
-
Hominy, canned, drained 1 cans (470 g)
-
Cornbread, crumbled, roasted 500 g
Preparation
-
Prepare the Pulled Pork
- Combine the Hellmann’s Smoked Peach Dressing with the gochujang paste, sesame oil, maple syrup and minced garlic.
- Season the pork shoulder with salt and pepper. Sear in a pan on all sides.
- Transfer the pork to a pressure cooker, add the Smoked Peach Dressing mixture, and cook until the meat is tender and easily shreds with a fork.
- Pull the meat and set aside.
-
Prepare the Freekeh Mixture
- Combine the freekeh, black kale, jalapeno and cilantro with the 240 ml Hellmann’s Smoked Peach Dressing.
-
Prepare the Smoked Peach Kimchi Slaw
- Mix the Napa cabbage, daikon radish, carrots, scallions, sriracha, Hellmann’s Smoked Peach Dressing, fish sauce and vinegar. Allow to marinate overnight. Drain and reserve, refrigerated.
-
Prepare the Salad Bowl
- Roll the cucumber ribbons.
- In a bowl, in sections, add the freekeh salad, chopped romaine, hominy, kimchi slaw and pork.
- Drizzle with additional Hellmann’s Smoked Peach Dressing if needed.
- Top with cornbread croutons.