Dan Can Cook: Pepper Roasted Pork Sandwiches

So…the cost of cold cuts are astronomical and I find that the meat is generally pretty pitiful. I mean the Korean ham is more like baloney and the portions are meager compared to the golithan sandwiches I’ve had in New York. The only decent place for cold cuts in the city is Chef Meili’s in Itaewon, but it’s a bit pricy.

So…I decided to brine my own pork loin, roast it and then have enough meat for my sandwiches. I brined it in salt, sugar, cloves, and apple cider vinegar. I brined it overnight and then the next day I took it out and dried it off and then covered it with ghee and black pepper.

OH! I also brined a slice of samgyeopsal (a thick strip of pork belly). I then roasted the loin with the strip of samgyeopsal on top. The samgyeopsal got crisp and it protected the pork from drying out. After it cooled overnight in the refridgerator, I was able to then slice it thin and my my sandwiches.

They were DELICIOUS! And…inexpensive.

Total cost: 10,000 won.

Give it a try.

PS. the last sandwich is a grilled cheese I made on a homemade whole wheat roll. I should plan a picnic. This meal would be perfect for it.

Dan

About the Author

Daniel

Daniel Gray is a Korean adoptee that returned to Korean in 2005 because he wanted to try and find his birth mother and to learn about Korean culture. He started a restaurant review blog in 2007, www.seouleats.com, that became a local and international hit. He and his blog has been featured in the New York Times, Monocle Magazine, The Kimchi Chronicles, Bizarre Foods, Rudy Maxa, Olive Magazine, Euronews and much more. He now is a partner at O’ngo Food Communications (www.ongofood.com), which is a culinary tourism and consulting company that offers Korean cooking classes and restaurant tours to travelers. Their food tours and cooking classes are ranked as one of the top attractions in Seoul according to tripadvisor.

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