- 5 pounds boneless pork loin roast
- 2 tablespoons smoked paprika
- 3 cloves black garlic
- 3 cloves garlic
- 1 small onion (chopped)
- 1 tablespoon garlic powder
- 4 chilies (bird's eye, seeded and minced)
- 1/3 cup grapeseed oil
- 1 lime
- 1/2 daikon radishes (julienned)
- 14 ounces hearts of palm (sliced thick)
- 1 cup black-eyed peas (cooked)
- 1/2 cup cilantro leaves (packed)
- 1 cup beansprouts
- 1/3 cup black currant (dried)
- 3 plums (thinly sliced)
- 3 tablespoons fresh ginger root (julienned)
- 1 head savoy cabbage (thinly sliced)
- 2 tablespoons salt
- 2 tablespoons sugar
- 2/3 cup soy sauce
- 4 tablespoons chili paste
- 1/2 cup rice vinegar
- 2/3 cup wine (sweet sake)
- 1/2 cup fish sauce
- To make the Pork Suya: Preheat the oven to 400 degrees F. Mix paprika, garlics, onion, garlic powder, chiles, grape seed oil and lime zest in a blender for 3-5 minutes and then rub paste over the loin. Roast at 400 degrees F. for the first 15 minutes, and then reduce oven heat to 350 degrees F., roasting for an additional 1 hour 25 minutes (20 minutes per pound) or until the internal temperature of the pork on a thermometer reads 145 degrees F. (medium rare) to 160 degrees F. (medium), followed by a three minute rest.
- To make the House-made Kimchi: In a large bowl, add daikon radish, hearts of palm, black-eyed peas, cilantro, sprouts, currants, plums, ginger, and cabbage together and stir.
- To make the Kimchi Marinade: Separately in a small bowl, add salt, sugar, soy sauce, soy chili paste, vinegar, sake, and fish sauce for the marinade, stir until well combined. Pour over the shredded kimchi ingredients and marinade for 30 minutes to an hour.
- Place sliced pork on plates. Using a slotted spoon, top each plate of pork with kimchi.