Korean-Style Braised Pork Shoulder Bowl with Fresh Garden Sides

This recipe is meant to be a loose guide, not a strict formula. I encourage you to cook with what you have on hand and especially what’s local and in season where you live. The joy of cooking comes from experimenting, adjusting, and making each dish your own. Have fun with it, enjoy the process, and share it with the people you love!Ingredients

Main Dish

• Bone-in pork shoulder (heritage Kunekune pork if available)

• Korean BBQ sauce (red chili paste, garlic paste, soy sauce or coconut aminos)

• Red onions

• Garlic scapes

• Coconut oil

Grain Base

• Quinoa or rice

• Homemade chicken stock (optional, for cooking quinoa/rice)

Cucumber Salad

• Cucumbers

• Radishes

• Carrots

• Fresh cilantro

• Rice wine vinegar

• Toasted sesame oil

• Organic sesame seeds

• Dried hot peppers or chili flakes

Snow Pea Stir Fry

• Snow peas

• Garlic scapes

• Coconut oil

• Soy sauce or coconut aminos

• Red pepper flakes

Kale & Spinach Salad

• Kale

• Spinach

• Garlic scapes

• Sesame oil

• Sesame seeds

Directions

1. Braise the Pork Shoulder

• Place the bone-in pork shoulder in an oven-safe dish.

• Add Korean BBQ sauce made from red chili paste, garlic paste, and soy sauce.

• Braise in the oven until the meat is tender and easily pulls apart.

• Toward the end of cooking, sauté fresh red onions and garlic scapes in coconut oil, then add them to the pork for extra flavor.

2. Prepare the Grain Base

• Cook quinoa or rice (quinoa works well with chicken stock for extra protein and flavor).

• Fluff and set aside as the base of your bowl.

3. Make the Cucumber Salad

• Slice cucumbers, radishes, and carrots thinly.

• Add chopped cilantro.

• Toss with rice wine vinegar, toasted sesame oil, sesame seeds, and a pinch of chili flakes.

• Let it marinate slightly for the flavors to meld.

4. Stir Fry the Snow Peas

• Heat coconut oil in a pan.

• Add garlic scapes and stir fry briefly.

• Toss in snow peas and red pepper flakes.

• Add a splash of soy sauce or coconut aminos.

• Stir fry just until the snow peas are tender-crisp.

5. Make the Kale & Spinach Salad

• Lightly sauté kale and spinach with garlic scapes.

• Drizzle with sesame oil and sprinkle with sesame seeds for a Korean-inspired touch.

6. Assemble the Bowl

• Start with a base of quinoa or rice.

• Top with braised pork shoulder.

• Add sides: cucumber salad, snow pea stir fry, and kale-spinach salad.

• Garnish with extra sesame seeds or fresh herbs if desired.

7. Serve & Enjoy

• Serve warm as a hearty, nutritious, Korean-inspired farm-to-table meal.