Chef Jj Johnson’S Pork Suya With Kimchi Recipe

Name: Chef Jj Johnson’S Pork Suya With Kimchi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds boneless pork loin; 2 tablespoons smoked paprika; 3 cloves black garlic; 3 cloves garlic; 1 small onion chopped; 1 tablespoon garlic powder; 4 chiles bird's eye, seeded and minced; 1/3 cup grape seed oil; 1 lime; 1/2 daikon radish julienned; 14 ounces hearts of palm sliced thick; 1 cup black eyed peas cooked; 1/2 cup cilantro leaves packed; 1 cup bean sprouts; 1/3 cup black currants 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 wine vinegar; 2/3 cup wine sweet sake; 1/2 cup fish sauce

Servings: persons

5 pounds boneless pork loin
2 tablespoons smoked paprika
3 cloves black garlic
3 cloves garlic
1 small onion chopped
1 tablespoon garlic powder
4 chiles bird's eye, seeded and minced
1/3 cup grape seed oil
1 lime
1/2 daikon radish julienned
14 ounces hearts of palm sliced thick
1 cup black eyed peas cooked
1/2 cup cilantro leaves packed
1 cup bean sprouts
1/3 cup black currants 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 wine vinegar
2/3 cup wine sweet sake
1/2 cup fish sauce

1
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.
2
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.
3
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.
4
Place sliced pork on plates. Using a slotted spoon, top each plate of pork with kimchi.

1552

kcal

Calories

Fat

Carbs

162

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 5 pounds boneless pork loin, 2 tablespoons smoked paprika, 3 cloves black garlic, 3 cloves garlic, and more.

Yes, Chef Jj Johnson’S Pork Suya With Kimchi falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chef Jj Johnson’S Pork Suya With Kimchi

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions