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Explore How Koreans enjoy pork: braised marinated pork, like LA galbi’s cousin #koreanfood #cooking #protein with 125,911 views, 7,929 likes, and 66 comments. Experience the impact of this video content that has captured audience attention.

Tonight for dinner we had Braised Marinated Pork Neck — a dish that I think is as good as LA Galbi. Both are savory and sweet, but this braised pork is much more affordable to make and sits on a chive salad that ties this entire dish together. I hope you can try it bc it’s quite phenomenal! Full recipe on pg. 170 of our cookbook UMMA if you want to follow along. INGREDIENTS: PORK 1 1/2 pounds (680g) boneless pork neck, sliced 1/2 inch thick 1/2 cup fresh Asian pear juice 2 tablespoons pineapple juice 2 tablespoons toasted sesame oil 2 tablespoons soy sauce 2 tablespoons mirin 2 tablespoons corn syrup 2 tablespoons sugar 2 tablespoons minced garlic 1 tablespoon fish sauce 2 teaspoons grated fresh ginger 1/2 teaspoon black pepper CHIVE SALAD 2 teaspoons plum extract syrup 2 teaspoons toasted sesame oil 1 1/2 teaspoons gochugaru 1 1/2 teaspoons sesame seeds, toasted 1 1/2 teaspoons fish sauce 1 teaspoon distilled white vinegar 1 teaspoon minced garlic 1 teaspoon sugar 4 ounces (113g) garlic chives, cut into 2‑inch lengths 1/4 cup thinly sliced yellow onion (36 grams) Lemon wedges INSTRUCTIONS (summarized): 1. FOR THE PORK: Pat pork dry. Score both sides in a 1/2-inch crosshatch pattern, about 1/8 inch deep, without cutting through. Cut crosswise into 1-inch-wide strips. 2. Whisk all pork marinade ingredients (except pork) until sugar dissolves. Coat pork in marinade, cover, and refrigerate for 24–48 hours, flipping halfway through. 3. FOR THE CHIVE SALAD: Whisk all dressing ingredients (except chives, onion, and lemon) until sugar dissolves. Set aside. 4. Recoat pork in marinade and arrange in a single layer in a 12-inch nonstick skillet. Discard remaining marinade. Cook over high heat until juices boil. Cover, reduce heat to medium, and cook about 13 minutes, until mostly brown with some pink remaining. 5. Uncover and cook 6–8 minutes, until sauce nearly evaporates and pork begins to caramelize underneath. Flip and cook 1–2 minutes more, until sauce evaporates and both sides are caramelized, not charred. Remove from heat. 6. Toss chives and onion with dressing. Spread salad on a platter, top with pork, and serve with lettuce.

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