Ginger Pork with Kimchi
- TOTAL TIME:
- SERVINGS: 8 first-course servings
This riff on a traditional Korean dish uses quickly cooked pork loin instead of pork belly. The meat should be sliced very thin before it's boiled; to make slicing easier, freeze the loin for an hour first. The kimchi, a Korean pickled cabbage sold in supermarkets and Asian groceries, should be cut into manageable pieces that are smaller than the pork.
- 1/3 cup pine nuts
- 3 quarts water
- 2 tablespoons kosher salt
- 2 pounds pork loin, sliced 1/8 inch thick
- 1 tablespoon finely grated peeled fresh ginger
- 2 heads of Boston lettuce, leaves separated
- 1 cup kimchi (8 ounces)
- In a small dry skillet, toast the pine nuts over low heat, stirring frequently, until fragrant and lightly browned, about 3 minutes. Transfer the pine nuts to a small bowl and let cool.
- In a large saucepan, combine the water with the salt and bring to a boil over high heat. Add the pork and cook, stirring, until white, about 1 1/2 minutes. Drain the pork in a colander, then transfer it to a serving bowl and toss with the ginger.
- Spread the lettuce leaves in a basket and spoon the kimchi into a small bowl. Have guests serve themselves, filling the lettuce leaves with the ginger pork, kimchi and pine nuts.