Korean Pork BBQ
Ingredients
- 1~1.5 kg Pork Collar (or Pork Ribs)
Layer 1 - "Aromatic Green Sauce"
- ½ an Onion
- ½ a Korean Pear (Or ½ an Apple, Or 1 Whole Western Pear)
- 2 pieces of Ginger (Should be ~half the size of your palm)
- 2 Forearm-Length Pieces of Spring Onion (Use Both the White & Green Portion)
- ¾ Cup Water
Layer 2 - "Salty & Sweet"
- ¾ Cup Soy Sauce
- ¾ Cup Brown Sugar
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Minced Garlic
- ½ Tablespoon Black Pepper
- ½ Tablespoon Chinese Hot Mustard (연겨자) (Or use 1 teaspoon! of Wasabi)
- 1 Tablespoon Water (Mix it with the Hot Mustard)
- 1 Can Coke (~350 ml) (Note: Use 1 American-sized Can of Coke)
Instructions
Prep Pork Pieces
- Cut a piece of pork collar into ~1.5 thick pieces (or find thick cuts at the market)
- Then use a knife and gently score the meat - don't cut all the way through! Make grooves on both sides - so the marinade can seep in.
- Note: Feel free to trim-off any large chunks of fat along the sides of the meat (if any)
1st Layer - Blend Aromatics for Green Sauce
- Cut ½ an Onion into chunks. Then peel and cut ½ a Korean Pear into chunks as well. Wash and then cut a few pieces of ginger (total of about half the size of your palm) and cut them into thin slices (okay to leave the skin on). Then chop 2 forearm-length pieces of Spring Onions (Use 1 Green & 1 White portion). Place it all into a blender and blend finely.
- Pour-out this aromatic green sauce into a mixing bowl.
2nd Layer - Add Sweetness & Saltiness
- To this mixing bowl, add-in Soy Sauce (¾ Cup), Brown Sugar (¾ cup), Sesame Oil (2 Tablespoons), Minced Garlic (2 Tablespoons), Black Pepper (½ Tablespoon).
- In a separate small bowl, thoroughly mix Hot Mustard (½ Tablespoon) and Hot Water (1 Tablespoon). Give it a thorough mix - and add it to the marinade.
- Finally, we'll add-in Coke (1 can - 350 ml). Please check your can size - to make sure its ~350ml. We are using an American sized can (not the skinny Korean sized cans).
- Give the marinade a few stirs to incorporate the Coke - but don't over stir! We don't want to lose the carbonation in the coke.
Marinate meat for 24 hours.
- Place the pork pieces into the marinade. Cover bowl with saran wrap. Then place in refrigerator for 24 hours!
Enjoy Korean Pork BBQ
- Take out a non-stick frying pan. Place it on medium-high heat. Once its hot, add the marinated pork piece on.
- Cook the meat until you get a nice sear on one side - then flip it over and continue cooking on the other side.
- Once the marinade starts to evaporate away, reduce the heat to a medium-low.
- Then use a pair of kitchen scissors and cut into bite-sized pieces. Stir-fry the pieces around until there is no more pink in the meat and the sauce has reduced into a delicious glaze. Turn off heat.
- Serve with a bowl of rice, with a side of kimchi or jalapeños!
- Bon Appetit ya'll!