Gochujang Pork Souvlaki Wrap with Sesame Tzatziki

Method

1. Cut the pork into 2.5 cm cubes. Mix the gochujang, soy sauce, honey, garlic, ginger, sesame oil and lemon juice, coat the meat well and marinate in the fridge for 30 minutes. Soak the wooden skewers in water at the same time.

   Add in this stepPork shoulder 300 gGochujang (Korean chilli paste) 1½ tbspSoy sauce 1 tbspHoney 1 tbspMinced garlic (cloves) 2Grated ginger 1 tspToasted sesame oil 1½ tspLemon juice 1 tbsp

2. Grate the cucumber, sprinkle with a little salt, leave for 5 minutes and squeeze out the water firmly. Stir the cucumber, thinly sliced spring onion, sesame seeds crushed between your fingertips, sesame oil and salt into the yogurt for 5 min to make the sesame tzatziki. Keep it in the fridge until serving.

   Add in this stepGreek yogurt (unsweetened) 150 gCucumber ½Spring onions (stalks) 1Toasted sesame seeds 1 tspToasted sesame oil (for the sauce) ½ tspSalt 1 pinch

3. Thread the meat onto 4 skewers. Scrape any marinade left in the bowl into a small dish and keep it for glazing.

   Add in this stepSkewers (soak wooden ones in water for 30 minutes) 4

4. Heat a grill pan over medium heat and cook the skewers, turning every 2 minutes. Gochujang and honey burn easily, so avoid high heat and turn it down a little if any spots go black. Brush with the saved marinade in the last minute for a glossy finish. Cook in 1 batch(es), 10 min in total, until 71°C inside.

   medium heat

5. Take the skewers out, add the finely chopped kimchi to the same pan and stir-fry over medium heat for 2 min. It soaks up the pork fat and glaze left in the pan, which mellows its sourness.

   Add in this stepWell-fermented cabbage kimchi 80 g

   medium heat

6. Warm the pita on both sides in the same pan over medium heat (2 min in total). Fill each pita with romaine, pork and fried kimchi, spoon on plenty of sesame tzatziki, fold in half and eat.

   Add in this stepPita bread 2Romaine leaves 4

   medium heat