Prime Pairing - Pig Brisket & Bourbon

Pig Brisket - Bulgogi / Peppers/ Scallions

Breckenridge Distillery brings us a Korean-inspired delicacy with a Breckenridge twist. Paired with the Stumbling Tumbleweed, citrus and zest flavors balanced with Breckenridge Distilleries award-winning bourbon, you have a pairing that is bound to keep your taste buds longing for more. 

Ingredients 

Pig Brisket

  • 32 oz pork shoulder, cubed in to 20-30 pieces
  • 9 oz chicken stock 
  • Salt
  • Pepper

Korean Bulgogi sauce

  • 4 oz Soy sauce
  • 4 oz Dr. Pepper
  • 3 oz gochujang (red chili paste)
  • 2 oz hoagie relish
  • 4 ½ oz brown sugar
  • 1 ½ oz garlic
  • 1 ½ oz ginger
  • Toppings
  • Scallions (Chopped)
  • Peanuts
  • 1 oz Peru peppers (Chopped)

Directions 

Pig Brisket

Place 20 to 30 pieces of pork into an oven bag, add chicken stock, salt and pepper. Put the pork brisket in the oven at 325 degrees fahrenheit for 3 hours. 

(This temp and time may need to be adjusted)

Korean Bulgogi sauce

Place ingredients into a sauce pot and bring to a boil. Simmer for 7 to 10 minutes.

To put the dish together

In a frying pan, add oil and heat. Take 6 pieces of pork and fry until golden brown. Once finished, place pork in a bowl, add Korean Bulgogi sauce and toss. Place on a plate, top with peanuts, scallions, and peppers.

Pair with

Stumbling Tumbleweed

  • 2 oz Breckenridge bourbon
  • 1 oz cranberry/apple/
  • sage syrup
  • 1/2 oz lemon juice
  • 2 dashes cranberry bitters
  • Garnish with sage leaves

Chef Daniel O’Brian has been a culinary force as an award-winning chef in our nations capitol and a Top Chef alum. Now O’Brian brings local and seasonally inspired small plates to the tables of Breckenridge Distillery, paired with craft cocktails straight from the distillery.