SCQ (Not A) McRib
Smoked Coppa Pork, Gochujang Barbecue Sauce, Kimchi, Pickles, Cilantro Ranch
Chef Daniel Raia of Sweet Cheeks Q | Boston
Adapted by StarChefs | june 2024
INGREDIENTS
Gochujang Barbecue Sauce:
1 quart your favorite barbecue sauce
1 cup gochujang
½ cup ssamjang
¼ cup fish sauce
¼ cup gochugaru
¼ cup kimchi brine
¼ cup rice vinegar
¼ cup tamari
½ cup honey
40 grams sliced ginger
1 pear, peeled and sliced
25 grams peeled garlic
Cilantro Ranch:
40 grams buttermilk
1 quart mayonnaise
567 grams sour cream
20 grams lemon juice
85 grams red wine vinegar
16 grams granulated garlic
12 grams granulated onion
10 grams Coleman’s mustard powder
10 grams granulated sugar
25 grams kosher salt
15 grams chopped dill
42 grams chopped cilantro
Smoked Pork:
Four 12-ounce coppa pork steaks
28 grams kosher salt
10 grams gochugaru
To Assemble and Serve:
Yield: 4 sandwiches
4 rolls of your choice
1 cup sliced pickles
2 cups kimchi
1 cup cilantro
4 ounces clarified butter
METHOD
For the Gochujang Barbecue Sauce:
In a Vitamix Commercial blender, purée all ingredients until smooth. Taste and adjust seasoning with salt, vinegar, and gochugaru. Transfer to an airtight container and refrigerate.
For the Cilantro Ranch:
In a mixing bowl, whisk together all ingredients. Transfer to an airtight container and refrigerate.
For the Smoked Pork:
On a work surface, season pork with salt and chile flakes. Let sit on a wire rack 6 hours. Rinse off cure and pat dry. Rub pork with Gochujang BBQ Sauce and refrigerate 2 hours. Heat an offset smoker to 235°F. Smoke pork 2½ hours, basting pork every 20 minutes with additional Gochujang BBQ Sauce. Smoke additional 1 hour,, or until pork is fork-tender. Wrap in aluminum foil and let rest 30 minutes.
To Assemble and Serve:
Heat oven to 400°F. Place Smoked Pork on a sheet tray and roast until outside is caramelized, basting with about 2 cups Gochujang Barbecue Sauce as needed. In a sauté pan over medium heat, toast rolls with clarified butter until golden. On a work surface, generously spread Cilantro Ranch across bottom bun. Top with 1 Smoked Pork steak followed by kimchi, pickles, and cilantro.. Close sandwich and serve.
