Gochujang Pork

I found this recipe in Bon Apetit. Gochujang is a Korean sweet chili paste which is good on its own and gives this marinade a great flavor that is absorbed well by the pork. I served it over rice with some grilled bok choy.  Save a little extra marinade besides that for basting.  Cook to heat off the alcohol and strain to serve as a dipping sauce.  This also works well on chicken.

Gochujang Pork
Ingredients
8 garlic cloves, peel and crushed
1 2" piece of ginger, peeled and sliced
1/2 c dry sake
1/2 c gochujang (Korean hot pepper paste)
1/2 c sweet mirin
1/4 c vegetable oil
1 1/2 lb skinless, boneless pork shoulder sliced 3/4" thick

Directions
1.  Purée garlic, sake, gochujang, mirin and vegetable oil in blender.  Set 1/4 c marinade aside, chill.
2.  Transfer remaining marinade into large dish or plastic bag.  Add pork.  Chill, turning occasionally, at least 2 hours.
3.  Prepare grill. Remove pork from marinade and grill, basting with reserved marinade, turning as needed until cooked to desired doneness.

Cavatelli with Spinach, Caramelized Fennel. and Poached Eggs

This is from Martha Stewart but I used a poached egg on top in place of the fried egg. I plated the fennel and spinach mixture on the bottom of a broad based bowl, layered the pasta on top and than topped it off with the egg.


Cavatelli with Spinach, Caramelized Fennel and Poached Egg

Ingredients

• • 2 lemons, halved lengthwise and thinly sliced crosswise
  • 1 large bulb fennel, trimmed and thinly sliced
  • 1/4 cup plus 1 teaspoon extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 6 cups baby spinach (about 5 ounces)
  • 1 recipe Homemade Cavatelli
  • 6 large eggs
  • 1/4 cup Parmesan, finely grated

Directions

1. Preheat oven to 450 degrees. On a rimmed baking sheet, drizzle lemons and fennel with 1/4 cup oil; season with salt and pepper. Toss to coat, then spread in a single layer. Roast until caramelized and tender, flipping halfway through, about 25 minutes. Stir in spinach. Return to oven and roast until just wilted, about 2 minutes.
2. Meanwhile, cook cavatelli in a large pot of salted boiling water until al dente, about 4 minutes. Use a slotted spoon to transfer to baking sheet with vegetables; toss to combine and season with salt and pepper.
3. Heat remaining 1 teaspoon oil in a nonstick skillet over medium heat. Fry eggs in batches until whites are set and yolks are still loose, about 4 minutes.  Or poach in simmering water for about 3-4 minutes.  Season with salt and pepper. 
4. Top each serving with egg (fried or poached) and sprinkle with Parmesan.