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Pork Roast (korean Chaeyuk Kui)

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CATEGORY CUISINE TAG YIELD
Meats, Grains Korean Ethnic, Korean, Main dish, Meats, Pork 4 Servings

INGREDIENTS

1/2 lb Pork shoulder or other lean-
pork
2 Scallions
1 Clove garlic
1 T Sesame oil
1 T Sesame seeds
1 T Sugar
Dash black pepper
4 T Kochu chang

INSTRUCTIONS

This dish is fairly spicy: it gets its highly seasoned flavor from
kochee chang (Red Bean Paste, found in many Oriental food stores. If
it is not available, Japanese miso sauce amy be substituted).  Although
the amount indicated is recommended, it is possible to use a  little
less.  Cut the pork into 4 or 5 slices about 1/4 inch thick. Mince the
scallions. Mince or crush the garlic. Combine both ingredients with
the remaining seasonings in a bowl. Add the pork slices and mix well
until all sides of the pork are coated. Grill immediately or marinate
until ready to serve. It is important that the pork be well done; the
outside should be dark, almost charred. A charcoal, an electric or an
oven grill may be used.  Source: The Korean Cookbook, by Judy Hyun.
Typed in by Ronnie Wright  From Gemini's MASSIVE MealMaster collection
at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 165
Calories From Fat: 103
Total Fat: 11.6g
Cholesterol: 35.2mg
Sodium: 36.3mg
Potassium: 218.1mg
Carbohydrates: 4.6g
Fiber: <1g
Sugar: 3.3g
Protein: 10.5g


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