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This recipe highlights the irresistible combination of creamy mayo and spicy gochujang, which makes for a delicious accompaniment to hearty slices of pork glazed with sweet hoisin. It’s also the perfect condiment for our side of potato wedges—seasoned with vibrant furikake, then roasted until tender.
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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, transfer the seasoned potatoes to the sheet pan and arrange in an even layer, skin side down, on one side. Roast 5 minutes. Leaving the oven on, remove from the oven.
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.
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 mayo to be.
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 (carefully, as the liquid may splatter). 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.
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!
Tips from Home Chefs