Koji-Brined Pork Shoulder
Shio koji is a fermented mixture of grain inoculated with mold (koji), water and salt that is used in marinades and brines. Chef Ben Bebenroth of Cleveland's Spice Catering loves how it gives this pork shoulder recipe funky umami flavor, while also helping to tenderize the meat. Miso, which also contains koji, is an easier-to-find substitute. Serve with Ginger Pickled Carrots (see Associated Recipe)--their acidity balances the richness of the dish.
Source: EatingWell Magazine, July / August 2020
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Recipe Summary
Ingredients
Directions
Associated Recipes
Nutrition Facts
Serving Size: 3 oz. pork & 3 Tbsp. sauce
Per Serving:
307 calories; protein 24.9g; carbohydrates 7.9g; dietary fiber 0.5g; sugars 5.9g; fat 18g; saturated fat 6.4g; cholesterol 92.2mg; vitamin a iu 153.8IU; vitamin c 3.6mg; folate 2.6mcg; calcium 38mg; iron 1.9mg; magnesium 24.7mg; potassium 417.4mg; sodium 436.9mg; added sugar 4g.