Pan-Fry

Hands on Pork Shoulder+Jicama Asian Pear Slaw+Cabbage Salad w Pickled Peanuts

by:
November 10, 2015
5
1 Ratings
Hands on Pork Shoulder+Jicama Asian Pear Slaw+Cabbage Salad w Pickled Peanuts
Photo by Aliwaks
  • Serves 8
Author Notes

Well it's no secret that I love at Pork Shoulder!

It's huge, it isn't too dear, even when kindly raised ( much as I love to entertain with lamb its just so cost prohibitive), and it lends its self to a variety of moods and seasons.

I call this Hands on because, well you do have to put your hand on it quite a bit but also because its hands on meal--every bite can be something different! The pickled peanuts & cabbage-- I mean what goes better with pork- but off course if there are peanut allergies a substitute must be made-- texturally I'd say macadamia nuts- if its a no nuts situation them slip a few cube of jicama in for the variety of crunch.
I love an interactive meal, one with lots of colors and textures and bits and pieces - at it's heart this is Bo Saam, it's also a bit like that cliched hipster amalgam Korean Pork Tacos, a big hunk of pork with melty and crunchy fat surrounded by condiments and pickles and a platter of perfectly charred corn tortillas but it's an impressive and succulent piece of meat that will be remembered . ( I made this is summer for my brother and it's now on his wedding menu) —Aliwaks

What You'll Need
Ingredients
  • Hands on Pork Shoulder & Jicama Asian Pear Slaw
  • 1/2 cup Kosher Salt
  • 1/2 cup White Sugar
  • 1/4 cup Sichuan Peppercorns, toasted & cracked
  • 1 tablespoon Cumin seed, toasted
  • 10-12 pounds Bone In Skin on Pork Shoulder
  • 1/4 cup Maple Sugar
  • 1 cup Gochuchang
  • 1/4 cup Rice wine vinegar
  • 2 cups Julienne- Jicama
  • 2 cups Julienne - Asian pear (not too ripe)
  • 1 cup Julienne- Watermelon radish
  • 1/2 cup Lime Juice
  • 1/4 cup Shallots- thinly sliced
  • 1 cup Cilantro leaves
  • 1 Jalepeno- ribbed seeded & minced
  • Cabbage salad with pickled peanuts
  • 4 cups Shredded cabbage
  • 2 cups Peanuts- raw, shelled
  • 1/2 cup Oil, ideally peanut- NOT olive
  • 1/4 cup white vinegar
  • 2 tablespoons Sugar
  • 1/2 tablespoon salt
  • 1 tablespoon Coriander seeds, toasted & smashed
  • 1 or 2 Dried Chili peppers- - *I like chile d'arbol
  • 3 cloves garlic sliced thin
  • 4 cups Cabbage- julienned-
Directions
  1. Hands on Pork Shoulder & Jicama Asian Pear Slaw
  2. Mix salt, sugar, peppercorns & cumin together.
  3. Coat pork shoulder with mixture- massage it in there..(this is first hands on) Wrap tightly in plastic wrap and keep in fridge for a day
  4. Preheat oven to 300 Unwrap- discard any liquid that may have accumulated- pat dry
  5. Cook about 6 hours- basting occasionaly with the pan juices maybe 7 maybe 5.5-maybe 8 - you want it falling apart at the seams- fork tender- let rest about an hour
  6. Pour all the pan juices into a sauce pan- whisk in gochuchang & vinegar-- set over low/medium flame and cook until the raw vinegar taste goes away
  7. In the resting hour-- assemble the slaw-- whisk together lime juice, shallots and jalapenos - Season jicama, Asian pear and radish with salt & pepper-- pour lime juice etc over & let sit
  8. Right about when you are ready to serve- turn the oven up to 500 Rub the skin all over with the maple sugar + 1 Tbs kosher salt (that's my Maine-y twist) - - place in oven 10-15 minutes until a crackle-kly caramelized crust happens.
  9. Serve on a big platter with bone cave-man style with drizzled with the Gouchuchang pan sauce plus extra on the side. Add cilantro to slaw
  10. Also nice to have on hand- guacamole, miso mayonnaise, fried dried chili peppers, charred corn tortillas, toasted sesame seeds, bowl of chopped scallions, butter lettuce leaves
  1. Cabbage salad with pickled peanuts
  2. Heat oil in large fry pan- fry peanuts until they are dark and toasty
  3. Remove peanuts- toss chilis in the hot oil until (you could fry a whole big batch of chilies right now actually and keep them in the oil forever- just remember that it will kill peanut allergy people)
  4. Toss hot peanuts in salt, coriander, chopped chili & sugar
  5. Pour vinegar over peanuts - let it soak up a bit
  6. Drain vinegar into a separate bowl and whisk with 1/4 cup of the fry oil + garlic slices
  7. Season cabbage with salt & pepper then toss with vinaigrette
  8. Arrange peanuts on top of cabbage garnish with cilantro leaves
  9. For extra crunchy cabbage- soak cut cabbage in ice water for about 15-20 minutes.
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