Bacon-Wrapped Jalapeños Stuffed with Gochujang Cream, Sweet Soy Carnitas & Microgreens
Charred applewood bacon envelops blistered jalapeño peppers, brimming with a luscious gochujang-infused cream cheese and tender sweet-soy carnitas. Finished with micro cilantro, citrus zest, and a touch of honey-ginger glaze, each bite delivers a seductive dance of spice, smoke, and velvet — a daring fusion of Korean, Mexican, and Costa Rican soul.
🔥 Why This Recipe Works So Well:
Recipe
Ingredients:
For the Jalapeños:
- 12 large, fresh jalapeños
- 12 slices premium applewood-smoked bacon
- Toothpicks (soaked in water)
For the Carnitas:
- 1/2 lb heritage pork shoulder, small dice
- 1/2 cup orange juice
- 2 tbsp fresh lime juice
- 1/4 cup chicken stock
- 1 clove garlic, minced
- 1/2 tsp Mexican oregano
- Pinch of cinnamon
- Salt and cracked black pepper
Quick Korean Glaze for Carnitas:
- 1 tbsp gochujang (Korean red chili paste)
- 1 tbsp soy sauce (preferably aged or mushroom soy)
- 1 tbsp honey
For the Gochujang Cream Cheese Filling:
- 8 oz high-quality cream cheese, softened
- 2 oz goat cheese
- 1 tbsp gochujang
- 1 tsp toasted sesame oil
- 1 tbsp fresh cilantro, finely minced
- 1 tbsp chives, finely minced
- 1 tsp roasted garlic purée
- 1 tbsp toasted sesame seeds (white and black mix)
- 1/2 tsp smoked paprika
- Cracked black pepper to taste
Garnish:
- Micro cilantro or micro shiso leaves
- Lime zest
- Thin curls of pickled daikon or pickled carrots
- Optional drizzle: honey-ginger syrup (honey + fresh ginger juice)
🍳 Instructions:
1. Prepare the Carnitas:
- In a small Dutch oven or saucepan, combine diced pork, orange juice, lime juice, chicken stock, garlic, oregano, cinnamon, salt, and pepper.
- Simmer uncovered until the liquid evaporates and pork crisps in its own fat (about 40 min).
- Once golden and tender, toss carnitas lightly with the gochujang-soy-honey glaze. Set aside to cool.
2. Prepare Jalapeños:
- Slice jalapeños in half lengthwise, removing seeds and membranes carefully.
- Blanch jalapeño halves in boiling salted water for 15 seconds, shock in an ice bath to set color and slightly tenderize.
3. Make the Gochujang Cream Cheese:
- In a bowl, whip together cream cheese, goat cheese, gochujang, sesame oil, cilantro, chives, roasted garlic, paprika, sesame seeds, and pepper until light and fluffy.
4. Assemble:
- Gently fold the glazed carnitas into the cream cheese mixture.
- Spoon generous mounds into each jalapeño half.
- Wrap each stuffed jalapeño with bacon, securing with a toothpick if needed.
- Place seam-side down on a wire rack over a baking sheet.
5. Cook:
- Oven: Preheat to 400°F (204°C). Bake for 20–25 minutes until bacon is crispy.
- Optional Broil: Broil for an additional 1–2 minutes to char the bacon lightly.
6. Plate and Finish:
- Arrange on a sleek platter.
- Lightly drizzle with warm honey-ginger syrup.
- Scatter micro cilantro or micro shiso leaves over the top.
- Add a dusting of lime zest.
- Garnish with a few curls of pickled daikon or carrot for acidity and color.
Some dishes are born from tradition.
Others are born from pure fire.
Our Fire & Smoke Fusion Poppers are a journey across continents — from the citrus fields of Costa Rica to the bustling markets of Seoul and the vibrant streets of Mexico. Slow-braised carnitas meet the smoky embrace of bacon and the soulful heat of gochujang, all wrapped into one unforgettable bite.
We created these poppers for those who crave more than just a snack — they crave a story, a spark, an adventure on the plate. ✨🔥
