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Hoisin-Glazed Pork & Gochujang Mayo

with Furikake Potatoes & Snow Peas

  • Group Created with Sketch.
    Time
    45 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 770 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

An irresistible combination of creamy mayo and spicy gochujang makes for a delicious accompaniment to hearty slices of pork (glazed with sweet hoisin before roasting) and furikake-seasoned potato wedges

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fresh
ingredients
Hoisin-Glazed  Pork & Gochujang Mayo with Furikake Potatoes  & Snow Peas
Title
  • 1 Pork Roast
  • 4 oz Snow Peas
  • 2 cloves Garlic
  • 2 Tbsps Mayonnaise
  • 2 Tbsps Hoisin Sauce
  • 1 Tbsp Sesame Oil
  • 2 tsps Gochujang
  • 1 Tbsp Rice Vinegar
  • 1 tsp Furikake
  • ¾ lb Red Or Golden Potatoes
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the furikake; toss to coat. Reserving the bowl, arrange the seasoned potatoes in an even layer, skin side down, on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven. 

Roast the pork & potatoes:
2 Roast the pork & potatoes:

While the potatoes roast, pat the pork dry with paper towels. Place in the reserved bowl; drizzle with olive oil and season with salt and pepper. Add the hoisin sauce; turn to coat. Transfer to the other side of the sheet pan of partially roasted potatoes. Roast 25 to 27 minutes, or until the potatoes are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer inserted into the pork should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork and potatoes roast, peel and roughly chop 2 cloves of garlic. In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

Cook the snow peas:
4 Cook the snow peas:

While the pork rests, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic and snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the vinegar. Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted potatoes and cooked snow peas. Serve with the gochujang mayo on the side. Enjoy! 

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Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Place in a bowl. Drizzle with olive oil and season with salt, pepper, and the furikake; toss to coat. Reserving the bowl, arrange the seasoned potatoes in an even layer, skin side down, on one side of the sheet pan. Roast 5 minutes. Leaving the oven on, remove from the oven. 

2 Roast the pork & potatoes:

While the potatoes roast, pat the pork dry with paper towels. Place in the reserved bowl; drizzle with olive oil and season with salt and pepper. Add the hoisin sauce; turn to coat. Transfer to the other side of the sheet pan of partially roasted potatoes. Roast 25 to 27 minutes, or until the potatoes are tender when pierced with a fork and the pork is cooked through (an instant-read thermometer inserted into the pork should register 145°F). Remove from the oven. Transfer the roasted pork to a cutting board and let rest at least 5 minutes. 

Roast the pork & potatoes:
Prepare the remaining ingredients:
3 Prepare the remaining ingredients:

While the pork and potatoes roast, peel and roughly chop 2 cloves of garlic. In a bowl, combine the mayonnaise and as much of the gochujang as you’d like, depending on how spicy you’d like the dish to be. 

4 Cook the snow peas:

While the pork rests, in a medium pan (nonstick, if you have one), heat the sesame oil on medium-high until hot. Add the chopped garlic and snow peas; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until lightly browned and softened. Add the vinegar. Cook, stirring occasionally, 30 seconds to 1 minute, or until the liquid has cooked off. Turn off the heat. Taste, then season with salt and pepper if desired. 

Cook the snow peas:
Slice the pork & serve your dish:
5 Slice the pork & serve your dish:

Find the lines of muscle (or grain) on the rested pork; thinly slice crosswise against the grain. Serve the sliced pork with the roasted potatoes and cooked snow peas. Serve with the gochujang mayo on the side. Enjoy!