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Kalua Pig Kim Chee Soup

This kalua pig (pulled pork) kim chee soup recipe is the perfect blend of Hawaiian and Korean cuisine. You get the tender, salty kalua pig or hawaiian pulled pork combined with the spicy, tangy kim chee in one soup.

Posted By: S. Park
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Prep Time: 10 | Cook Time: 20-25 | Ready In: 30-35
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US Metric
  • 1 container Kalua Pig (pulled pork)
  • 1/2 small onion sliced
  • 1 1/2 cup loosely packed kim chee
  • 4 cloves of garlic minced
  • 1/2 cup kim chee juice
  • 1 cup water
  • 1 can chicken broth
  • 1/2 teaspoon grated ginger
  • 1 tablespoon mirin
  • 1 teaspoon gochujang (Korean chili paste)
  • pinch of gochugaru (korean chili flakes)
  • 1 teaspoon miso
  • 1 tablespoon Aloha shoyu soy sauce
  • 1 tablespoon butter

Cooking Process:

Heat a small  pot until hot, then add the kalua pig (pulled pork) and  onions. Allow some of the fat to render out of the pork and cook onions until tender then add the kim chee and garlic. Saute until the mixture is very fragrant, add the kim chee juice, water, broth, ginger, mirin, gochujang, miso and soy sauce, stirring everything together to combine.  Bring to a boil and taste for spiciness. Add as much gochugaru to your liking/spiciness level. Add the tofu, turn down the heat to a simmer and let it cook for 15-20 minutes, or until the pork and kim chee are tender.