Hoisin-Glazed Pork & Gochujang Mayo

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!