Lunch

Pork Collar Steak with Gochugaru-Miso Glaze & Charred Bok Choy

Name: Pork Collar Steak with Gochugaru-Miso Glaze & Charred Bok Choy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Ingredients: 1 pork collar steak (about 1.2 lb / 550g), cut 1 ½ inches thick; 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 2 tablespoons neutral oil; 3 cloves garlic, minced; 1 tablespoon gochugaru (Korean red chili flakes); 2 tablespoons white miso paste; 1 tablespoon gochujang (Korean red chili paste); 1 tablespoon rice vinegar; 1 tablespoon mirin or honey; 1 teaspoon grated fresh ginger; 4 heads baby bok choy, halved lengthwise; 1 tablespoon toasted sesame oil; 1 teaspoon white sesame seeds; 2 scallions, thinly sliced on bias

A thick-cut pork collar steak (also called pork coppa), seared until deeply caramelized, is finished with a glossy gochugaru-miso reduction spiked with ginger and garlic that clings to every surface. Tender charred bok choy soaked in the pan juices completes the plate with peppery-sweet char and a whisper of sesame.

294cal 4gprotein 20gcarbs 24gfat 10min prep 20min cook 2serves

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