|Spicy pork chop with quick stir fry of baby corn and carrot|
I have never found Korean Red Pepper Paste by itself to be particularly spicy or interesting. I wondered what a fusion with some Jamaican Jerk would do to it, and whether the two types of seasoning would “play” nicely together. I thought the best thing would be to try it on a pork chop first to see what the result would be. The sauce is very thick, and spicy, made more interesting by the sharpness of the jerk seasoning, and the extra shallot and garlic. I did not know what to call this so it’s just what it is, Jamaican Korean Spicy Pork Chop!
|Some ingredients you need|
1 8 oz pork chop, ½ -3/4 inch thick
2 tsp Korean Red Pepper Paste (Gochujang)
1 tsp wet jerk seasoning (I use either Grace or Walkerswood brands)
1 clove garlic
3 tsp soy sauce
2 tsp honey
½ inch piece of peeled ginger root
- Put the pork chop in a Ziploc bag
- Put all ingredients for the marinade/sauce in a small blender and blitz to a paste
- Pour paste over the pork chop, and rub over the pork chop in the bag
- Refrigerate overnight
- When ready to bake, preheat oven to 425 degrees F. Remove the chop from the plastic bag and wrap pork chop and marinade completely in foil. Bake for 30 minutes.
- Unwrap the chop and turn it over. Bake uncovered for another 5 minutes.Plate cop and spoon thickened sauce over it.