Gochujang Pork Pie
Servings: 6 servings
Calories: 497kcal
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Ingredients
- 1 9-inch homemade all-butter pie crust or use store-bought deep-dish pie crust
- 1 Tbsp oil
- 1 large onion thinly sliced
- 3 cloves garlic minced
- 1 inch ginger finely grated or minced
- 5 Tbsp gochujang paste
- 1.1 kg boneless pork shoulder cut into 1-inch cube
- 1 cup chicken broth or use water
Seasonings:
- 1 tsp sugar
- 1 Tbsp soy sauce
- Freshly ground black pepper
To thicken the sauce:
- 5 Tbsp broth from cooking the pork
- 3 Tbsp cornstarch
Topping:
- 2 Tbsp White sesame seeds
Instructions
Prepare the pork filling: (recommended to prepare the day or few days before)
- If you are cooking on the stove, preheat 1 Tbsp of oil in a heavy-bottom pot. Add the onion, ginger, and garlic and saute for 3 minutes until the onion is soft and fragrant
- Add the gochujang paste and pork pieces and stir to mix everything evenly
- Add the broth (or water), sugar, soy sauce, and freshly ground black pepper. Scrape the bottom of the pork as you stir everything to make sure nothing catches at the bottom of the pot and get burnt. Make sure all is well-combined
- Bring it to a simmer and then lower the heat and cover to let it cook until the pork is tender but doesn't fall apart, about 30 minutes. Test it with a pork. You can easily pierce it but still feel a bit of resistance. We will still bake this later so it will finish cooking in the oven. Proceed to thicken the sauce step below
- If using a pressure cooker like Instant Pot, press saute mode and when it says "hot" add 1 Tbsp of oil. Add the onion, ginger, and garlic and saute for 3 minutes until the onion is soft and fragrant. Add the gochujang paste and stir fry another minute
- Add pork pieces and stir to mix everything evenly. Add the broth (or water), sugar, soy sauce, and freshly ground black pepper. Scrape the bottom of the pork as you stir everything to make sure nothing catches at the bottom of the pot and get burnt. Make sure all is well-combined
- Turn off the saute mode. Close the lid and press "pressure cooker" and make sure it's on "high pressure". Set the timer to 10 minutes. Turn the pressure release valve to "sealing". When it's done cooking, let the pressure release naturally, which may take about 10 minutes or so. Then proceed to thicken the sauce
Thicken the sauce:
- There should be some juices released during the cooking process. Scoop out about 5 Tbsp of the liquid from the pot and let it cool down for about 5 minute. Whisk in 3 Tbsp of cornstarch. Carefully pour this into the pork and continue cooking over medium-low heat and keep stirring until the sauce thickens
- Remove the pot from the heat and let the pork cool down completely before cooking. Once it has cooled down completely, store it in a container and keep it in the fridge for up to 3 days
For the pie crust: (can be parbaked the day or few days before too)
- If you plan to make all-butter pie crust from scratch, you can use this my favorite all-butter pie crust recipe.
- Follow the instructions in the recipe to partially bake the pie crust and let it cool down completely before using. You can do this the day before. Once the pie crust have cooled down completely, cover with a cling wrap and it can be kept at room temperature until the next day
- If you plan to use store-bought, get the one for deep-dish 9-inch pie crust. Follow the instruction for full-baked pie crust and let it cool down completely before using
Assembling:
- Preheat the oven to 375 F (190 C) and positioned the oven rack at the lower 3rd of your oven
- Transfer the pork filling mixture onto the parbaked crust. It will be thick at this point because it's cold from the fridge if you prepared it the day or few days before. Sprinkle with sesame seeds.
- Place the pie plate on a baking sheet lined with parchment paper (to catch dripping if any). Place it on a positioned baking rack and bake for 40-45 minutes or until the sauce is bubbly at the edges
Cool down before cutting:
- I did a mistake and cut into the pie too soon, like 10 minutes after it's done cooking and the filling is still a bit "too runny"
- I recommend to wait for at least 30 minutes before you cut into the pie. The pie would still be "saucy" and you won't get a clean cut and that's okay. The meat on the top layer has some crisp edges from baking, while the inside of the pie is still tender and juicy
Nutrition
Serving: 1serving | Calories: 497kcal | Carbohydrates: 30g | Protein: 45g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.04g | Cholesterol: 111mg | Sodium: 605mg | Potassium: 852mg | Fiber: 1g | Sugar: 3g | Vitamin A: 56IU | Vitamin C: 5mg | Calcium: 63mg | Iron: 3mg
