Green Tomato Kim Chee & Korean Pork Taco

Presented by Chef Tim Groody, Fork! Restaurant
Recipe make four servings

2 cup shredded cabbage

1 T salt

1 red chile julienne

1 green chile julienne

1 small red onion julienne

1 jalapeno diced

1 T chile paste

3 T plum sauce

2 T chopped ginger

1 cup rice wine vinegar

¼ cup sorghum molasses

2 T lime juice

2 cup diced green tomatoes

Toss salt & cabbage.  Let sit 2 hours or overnight.  In a pot bring all the other ingredients together except the tomatoes.  Bring to a boil.  Add the cabbage and tomato.  Bring back to a boil.  Remove from the stove and let cool.  Store in the refrigerator for 6 months.

2 # 1 inch cube pork butt

¼ cup soy sauce

½ cup diced onion

1 T chile paste

2 T sorghum molasses

1 T salt

½ cup vegetable oil

Combine all ingredients.  Place in a baking dish.   Cover with aluminum foil.  Bake at 350* for 1 ½ - 2 hrs.  until tender.  Cool and keep for 4 days.  Reheat by lightly caramelizing in a sauté pan with a little oil.  Serve on corn or flour tortillas.  With kim chee, shredded lettuce and sour cream.  Enjoy!!!!!