Reply To: Pozole Korean Fusion

Boo-Ya

Thats What I'm talken about.

Pork belly and fried Kimchi so good makes me want to smack my momma.

Pork and Kimchi just work so well together cant miss.

Thanks Brian

(I think i'll go with Pork neck meat and bone)

I really like the technique Maangchi has taught me of soaking bones/meat and then a 5-10 min boil dump the water rinse the bones/meat wash the pot. It gets rid of all the scummy foam & fat.

For my 1st experiment I plan to buy White Posole from the Mexican restaurant and melt in some of my Home-made Ssamjang.

As for condiments; Green onion, chunks of Korean radish,shaved Napa cabbage,a few small dried anchovies,sesame seeds, sesame oil,and cracked black pepper.

Photos to follow

Experiment 2

I will buy a can of Goya Posole and six pack of beer ask one of the Mexican cooks that happen to work in the Korean restaurant i frequent to add the posole to my Kimchi-jjigae.
(the beer for the cook)
Photos to follow
as always ideas and comments are welcomed.

David

From Goya'site
Hominy
An essential ingredient in Mexican Pozole, Hominy is traditionally prepared by treating large white corn kernels with a softening solution of powdered lime until the skins slip off. The kernels are then further simmered until they open up like a flower. But why go through all the effort when Goya has done it for you? For a delicious short cut, simply add a can of Goya Hominy to your favorite stew or soup, and enjoy!