We’ve got an awesome recipe for you from our friend Becky Reams of Bang Bang Brunch in LA! She makes some really kick-ass food, so you definitely need to check her out! Tickets are still available for her upcoming brunch this Sunday, the 22nd–you can get them here. If you can’t make it, you can go here to subscribe to her mailing list to make sure you’re up to date on all of her brunch yumminess!
Here’s her full recipe for Sous Vide Kimchi Pork Tostadas:
Mix + Match cooking.
If I have learned nothing about food since living in Los Angeles, one thing I know for certain is that whatever your cooking style, it does not have to fit into a neat little well-labeled box. Italian, Southern, Puerto Rican, whatever. I mix and match flavors, cuisines, regional ingredients and techniques– until I find a combination which is both unique and darn delicious. I encourage you to do the same.
Fear not naysayers or critics, proclaiming the bastardization of classic dishes through the increasingly popular trend of multi-culti cookery. Why not blend components from multiple international cuisines? Who writes this rule book, anyway? Ah, that’s right, no one.
So the next time someone turns their nose up at the idea of combining Italian and Japanese cuisine, or in this case, Korean and Mexican… Shove a bulgogi taco in their mouth and tell them to take a hike.
This is one of my favorite indulgent snacks… A love child from Korean and Mexican roots. Latin and Asian cuisine have many similarities in style, so swapping out different ingredients isn’t too dangerous, and often times to much success.
I like these tostadas as minis– they’re great for parties, or appetizers. Plus, when something is mini, I get slightly fewer awkward glares when I shove the 6th one into my mouth. I wish I was exaggerating.
If you’re feeling squirrelly, don’t bother cutting the tortillas into small rounds, just do king-size tostadas and add a sous vide 62 degree celsius poached egg. Because why not add a slutty egg to anything already this far vandalized?
// Enjoy //
Cooktime: curing overnight, 12 hours sous vide.
4 lb Pork Shoulder
1 Cup Kosher Salt
1 Cup Sugar
Jar of Kimchi (20 oz +/-)
½ Cup Sour Cream
2 Tablespoon Gochujang (Korean Chile Paste)
½ Tablespoon Honey or Agave
Splash of Rice Vinegar or Kimchi Juice
1 Tablespoon Minced Ginger
1 Shallot, Minced
2 Tabelspoons Minced Chives
¼ Cups Pico de Gallo
Reserved Chopped Kimchi
3-4 Flour Tortillas
1 Cup Grated Cheddar (Pimento is a great alternative)
1 Avocado, Chopped
Salt to Taste
Combine salt and sugar and rub thoroughly over pork. Place in a pan large enough to hold the whole pork shoulder, and cover tightly and refrigerate over night.
The next day, wash cure off the pork and pat dry. Cut the pork into 4-5 smaller evenly-sized pieces.
Setup Nomiku in large bath of water, set temp to 75°C (167°F).
Meanwhile as water is coming up to temperature, chop the kimchi into small pieces. Place 2/3 of the kimchi into a large bowl (reserve the other 1/3 of the kimchi for serving later on) and add pork chunks. Toss together. Place the pork/kimchi mixture into vacuum seal bag and remove all air and seal. Sous vide for 12 hours.
After 12 hours, remove pork and let cool. Once cool enough to handle, drain the pork from the liquid/fat and pick the meat apart (like how yo would for pulled pork sandwiches). Keep the reserved liquid and and store uneaten pork in the liquid in the fridge. This recipe will not use nearly all the pork– however, its delicious on anything, and will keep for a week in the fridge or indefinitely in the freezer.
Make the salsa by combining the shallot, ginger, reserved chopped kimchi and pico.
Make the Korexican sauce by whisking together all the ingredients until creamy and pour/drizzle-able.
Heat 1/2” oil in a sauté pan and heat to medium high. Use a circle cutter or biscuit cutter to punch approximately 3″ rounds out of the tortillas and fry them in the hot oil, until crispy. Drain on paper towels and season with kosher salt.
When all tostadas are fried, assemble. To assemble, place a little of the pork on the bottom, top with some kimchi salsa, and cheddar. Using a blow torch (my favorite kitchen tool) or a broiler torch the cheese to melt it slightly. Finish with some avocado and a drizzle of the korexican sauce.
Serve, devour, drink with a Hite beer, repeat.
Becky is a chef and creator of Bang Bang. A monthly pop up brunch in Los Angeles. Find out more at Bang Bang Brunch. She also does private parties and is a featured chef contributor to Chef’d and Appetites.