Each spring, thousands descend on Indio, California to take part in Coachella — known as a place where music-loving hoards gather, freely dancing to favorite bands while showing off theirfestival stylein all its fringed, flower-crowned glory.
But in recent years, Coachella has also become known as a place to find great eats. With re-fueling options ranging from formal restaurants to food trucks to yurts (because, L.A.), festival-goers will find tasty treats like pressed juices, tricked-out Japanese hot dogs, and the world’s bestice cream sandwiches.
Among the dining options this year is Roy Choi’sPOT. The original restaurant is located in L.A’s The Line Hotel and specializes in a Korea-meets-Los Angeles style, serving dishes like kimchi fried rice, hot pots, and Korean barbecue. (The chef and restaurateur is also credited with changing the food truck game with his 2008 Kogi truck, and later served as a consultant on Jon Favreau’s filmChef.)
In honor of POT’s Coachella debut and just in time for barbecue season, Choi shares his recipe for a sweet, spicy BBQ Pork. Break out the flower crowns and fire up the grill.
BBQ Spicy PorkServes 4-6
1½ lb. thinly sliced pork butt or shoulder (approx. ½”)1½ lb. thinly sliced pork belly (approx. ½”)
Galbi Marinade2 cup soy sauce1 cup maple syrup1¼ cup sugar1 medium onion, quartered1 scallion⅓ cup whole garlic cloves½ kiwi, peeled½ Asian pearPuree until smooth in food processor or blender
Spicy Pork Marinade3 cup Galbi Marinade1 cup kochujang¼ cup kochu karu2 jalapeno¼ cup sugar¼ cup whole garlic clovesPuree until smooth in food processor or blender
1.In mixing bowl coat pork with spicy pork marinade evenly and heavily. Allow at least 12 hrs and/or up to 24 hrs to marinade.
2.Remove the pork from the marinade. Season lightly with Kosher salt. Grill until nicely charred and cooked through. Alternatively, pan roast in a heavily oiled saute pan until nicely charred and cooked through. Drain off excess fat from pan before serving.
—Regan Stephens,@reganstephens
source: people.com
