Recipe – Pork Glabi using Spanish Iberico Pork Shabu from Cold Storage
The ladies from Sixth Sense Communications delivered a few packs of premium shabu-shabu meats from Cold Storage. I don’t know what to do with it initially because my family doesn’t do steamboat during Chinese New Year. But Veronica gave a good suggestion, that is to cook bulgogi or galbi with it. It got me excited already, because I have been wanting to cook a Korean dinner for my family for a long time. She has also kindly bought me two bottles of marinade from a Korean supermarket.
Cold Storage has carefully selected a range of specially imported meats including US Black Angus Karubi Shabu, Australian Wagyu Shabu, Japanese Kagoshima Wagyu and Spanish Iberico Pork Shabu. All the meats have their own set of unique characteristics that will bring a delightful flavour and texture to the dishes.
Galbi and Bulgogi are popular Korean dishes that are made with beef or pork marinated in ‘gochujang’, a Korean soy-based sauce. Using the Spanish Iberico Pork Shabu ($13.50 for 200g) from Cold Storage, this highly-prized black pig is well known for its intricate marbling and distinctly rich flavour.
I marinated the meat with Korean BBQ Sauce (Kalbi Marinade for Pork) for about 2 hours. The sweet and savoury marinade is made of garlic, soy, sugar, and sesame, infuses the meat with incredible flavour. Here’s the trick – the longer you marinate your meat, the more tender, juicy and flavourful it becomes. Plus, I swirl some coke into the marinade which not only acts as a meat tenderizer but also lends a sweetness to the meat.
- 200g Cold Storage Spanish Iberico Pork Shabu
- 3 tbsp Korean BBQ Sauce (Kalbi Marinade for Pork)
- 1 tbsp brown sugar
- 1 tbsp oil
- 2 cloves garlic, thinly sliced
- 1 onion, cut into slices
- 2 tbsp coke
- 1 carrot, thinly sliced
- 1 tsp ground black pepper
- 2 tsp toasted sesame seeds
- some scallion
- Mix all the ingredients together and add in Cold Storage Spanish Iberico Pork Shabu. Make sure the sauce is well mixed with the meat. You will need to use your hands here and just massage everything together.
- Marinade for at least 2 hour (if you are in a rush) or leave it in the fridge overnight.
- Heat up the pan and add some oil. Add the meat into the pan and stir fry the meat until it’s slightly brown on both sides. Your pan should be hot enough so that the meat sizzles as it touches the pan.
- The meat can be eaten with rice or with some chilli sauce, sliced garlic and lettuce.
The most authentic and traditional way to cook is on top of a charcoal grill- you will either need a fine steel mesh or tin foil to cook the meat because otherwise it will fall through. You can broil it for a little while as the meat gets better when it’s a little burnt. Premium Shabu-Shabu is available at all Cold Storage outlets.
You can also add other vegetables such as white mushrooms or bell peppers to pair with the meat. Actually, I bought a packet of white mushrooms and lettuce to pair with my galbi. But you didn’t see it appearing in any of the pictures. That’s because I took a cab home after grocery shopping, the cab did a jam brake and my ingredients fell off the car seat. When I reached home, I realized that my mushrooms and lettuce were lost, so I reckoned it was still in the cab! Anyway, it is already very tasty as it is and next time round, I would also add some red wine to make it taste better. Hope you enjoyed it as much as we do. See you on Wednesday!