Destination Grille
Josh McCurnin, chef
Grimes, Iowa
Petite Shoulder Tender Marinade-
4 oz tamari
2 oz Lolas (Carolina reaper)
4 splashes of Maggi sauce
2 oz Mirin
In a small bowl, mix all the ingredients together. In a glass pan, add meat cover with marinade. Marinate the meat for 24hrs.
4-5 pounds Petit Shoulder Tender, cut into strips
BBQ
5 tablespoons sugar
1 ½ tablespoons Tamari
10 tablespoons Cocoa Cola
1 ½ tablespoons gluten-free gochujang
1 ½ tablespoons Ketchup
1 ½ tablespoons minced garlic
2 teaspoons Lola’s (Carolina reaper)
1 teaspoon fish sauce
In a small saucepan, mix all ingredients; bring to simmer for about 25 minutes.
Slaw-
1 cup bottled kimchi, drained and chopped
4 green onions, sliced
In small bowl, mix together.
3 cups Plant-based soy pork strips
In a medium saucepan, add 2 teaspoons soybean oil, heat. Add soy strips ; stir gently until seared.
Add kimchi mixture, stir to blend.
Bao Buns. purchased
Bao buns- whatever quantity you need
Ginger Aioli-
1 tablespoon pickled ginger
½ cup mayonnaise
1 glove garlic, minced
In a small dish, combine ingredients
To assemble-
On each plate, place bun, fill with meat, drizzle with BBQ sauce. Add slaw. Add aioli sauce for dipping the bun in.