Korean Grilled Pork

Servings: 4
Prep Time: 55 minutes


1 pound pork shoulder (cut into 1 1/2-inch strips)

3 garlic (grated on a microplane)

1 inch ginger (grated on a microplane)

1/2 yellow onion (grated)

1/2 asian pear (peeled and grated)

1/4 cup soy sauce

1/2 tablespoon sesame oil

1 tablespoon brown sugar

1 tablespoon green onion (sliced)

1/4 teaspoon black pepper (freshly ground)

fried shallots

roasted peanuts (chopped)

spring onions (Sliced)

leaves (Bok choy, braised or blanched OR Napa cabbage leaves, braised or blanched)

sticky rice

1. In a large mixing bowl, combine all ingredients except the pork and mix well to combine. Add the pork and combine thoroughly to distribute marinade evenly. Marinade pork for 24 hours.

2. Strain the marinade bring to a simmer until slightly thickened, 5-10 minutes.

3. Grill the pork on all sides over charcoal or charbroiler, basting with marinade as you go, until well charred on all sides.

4. Cook to an internal temperature of 140°F and let rest for 3-5 until it reaches an internal temperature of 145°F before serving.

Courtesy of the National Pork Board, Des Moines, Iowa.