Heirloom Market BBQ: Spicy Korean Pork
Review - Heirloom Market BBQ - Spicy Korean Pork
If you happened to pass by Heirloom Market BBQ in Northwest Atlanta, GA, for the first time, you would probably have no idea the quality that consistently comes out of this unsuspecting joint. Husband and Wife Pitmaster team, Cody Taylor (grew up in the South) and Jiyeon Lee (from Korea) meld their two cultures in one flavorful BBQ dish after another.
Since my first taste of their Spicy Korean Pork it has remained a constant in my order lineup. The spare ribs, brisket and unique sides like Korean sweet potato chips and multiple kimchi options are a must try. For those that prefer mainstream sides they’ve got you covered with mac n’ cheese, beans and collards. While the BBQ stands on it’s own just like any proper joint in Texas, they have a great selection of sauces that compliments the meat nicely. Make sure you try the Korean sauce (my personal favorite).
Since I moved out of the Atlanta area, I had to learn how to make their Spicy Korean Pork with Kimchi Slaw and Kimchi Pickles. After you try it once, I know you’ll put it in the rotation. This killer pork is great straight up or on a sandwich. Don’t make my mistake and overcook it the first time. You truly can pull it at 145*F. Enjoy!
Recipe sourced from Kingsford
Ingredients:
1) 2 C. gochugaru (Korean red pepper flakes)
2) 1 C. sweet chili sauce
3) 1 C. Sriracha chili sauce
4) 3/4 C. KB sauce
5) 1 8-lbs boneless pork butt, trimmed, cut into 1-inch thick pieces
6) 1/2 C. sliced scallions
7) 3 Tbsp. toasted sesame seeds
Directions
Mix ingredients #1 through #4 in a large bowl. Save some KB sauce for the end.
Add #5 to the bowl and get a nice coating over each piece. Marinate in the refrigerator for 8 hrs or overnight.
Heat pit to 225* F (Hardwoods: oak, hickory or mesquite work well)
Remove the pork from the marinade and pat dry.
Cook until internal temp of thick pieces reach 145* F (roughly 4 hrs)
Remove pork, rest for 10 min and cut into smaller cubes then drizzle with #4 and sprinkle #6 and #7
Cook’s Note
Cubing the pork helps the marinating process.
Let us know how it turned out in the comments below.