There is something about slow-cooked pork in barbecue sauce and kimchi. Maybe it is because kimchi is a common match with pork in Korean restaurants (i.e. spicy pork and kimchi), or because cabbage is no stranger to barbecued pork here in the South. For the uninitiated, kimchi may be intimidating, but you owe it to yourself to give it a try. Just think of it as coleslaw gone rouge, or sauerkraut from Korea.
For this recipe, we will leave you to your own machinations on the barbecue and the kimchi, and if any of you whip this up with your own homemade kimchi and wood-fired barbecue, drop me a line. I'll bring the beverage of your choice!
For the hoecakes, see my blog: "Johnny-I mean hoecakes!" but add a quarter cup of chopped scallions from the garnish prep while mixing the hoecake contents. The fine corn meal in the photo above was yellow, although white or blue will yield similar results. For perfectly formed cakes, I used some steel rings Melanie bought for eggs or pancakes. Be sure to grease these also!
But before you do any of that, do the hard work first!
For the garnish:
- 1 cup shredded cabbage
- 1/2 cup sliced scallions (1/4 of this will go into the hoecakes)
- 1/4 cup shredded carrots
- 3 tbs chopped cilantro
- juice of 1 lime
I shred the cabbage myself on a mandoline, dice the scallions, chop the cilantro- but I just buy the shredded carrots at the grocery store. I like my fingers intact, and the mandoline is SHARP!
After all the slicing, dicing, and chopping is done, toss the vegetables together and squeeze the lime over it.
Once the garnish is made and the hoecakes are done, make a bed of cakes and top with the pulled pork barbecue. Barbecue sauce of your choice can be mixed with the pulled pork, but with the delicious spicy sauce Melanie made tonight, a generous slathering on top of the pork seemed right. Top with the garnish,and serve the kimchi on the side. Serve it while the hoecakes are hot!