Pork Duet with Apple Kimchee and Black-Vinegar Demi

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Credit: Jackie Shen


1 12-oz. center cut pork chop, trenched
4 pieces of pork foie gras gyoza. (recipe follows)
Apple kimchee (recipe follows)
Black-vinegar demi (recipe follows)

Pork Foie Gras Gyoza (Japanese Potsticker)
1 lb. ground pork
1/2 lb. foie gras mousse
White parts of 3 green onions, minced
1 clove garlic, minced
3 t sesame-seed oil
1/2 thumb ginger, minced
1 T Kikkoman soy sauce
1 package round wonton wrapper Vegetable
oil for pan trying

Apple Kimchee
2 green apples, peeled and julienned
1/2 cup rice-wine vinegar
1 T paprika
2 T Thai chilies (toasted and powdered in blender)
1 thumb ginger, minced
1 clove garlic, minced

Black-Vinegar Demi
1 cup veal stock reduction
1 cup black vinegar
1 thumb ginger, minced


Pork Chop
1) Sear pork chop on both sides. Cook in 450°F oven for 15 minutes.

2) To plate, place chop in center of plate; pork gyoza on right side of chop; apple kimchee on left. Finish chop with demi.

Pork Foie Gras Gyoza (Japanese Potsticker)
1) Mix ail ingredients; Form gyoza by spooning a bit of mixture into center; dab around pork with a drop of water. Fold into half-moon shape; double nip it.

2) Pre-cook gyoza in boiling water until al dente. Drain; set aside.

3) For service, pan Fry in vegetable oil until brown; cook in 350"F oven For 3 minutes.

Apple Kimchee
Mix ail ingredients in bowl; marinate for 4 hours at room temperature.

Black-Vinegar Demi
Mix ingredients in saucepan. Cook down to l/2 cup


1 Portion


Main Dish, Pork

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Association of Nutrition & Foodservice Professionals