Cheddar & Chive Baked Eggs
Korean-Style Grilled Pork
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Korean-Style Grilled Pork Recipe Notes: * Serve the pork with sliced scallion greens, ssamjang, lettuces, perilla leaves, garnishes, and banchan (side dishes) if desired
| Prep Time | 20 Minutes |
| Cook Time | 48 Minutes |
| Servings |
6 Servings
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Ingredients
- 400 g Asian pear peeled, grated
- 150 g onion peeled, grated
- 1/2 cup soy sauce
- 2 Tbsp honey
- 1/3 cup mirin
- 2 Tbsp garlic minced
- 1 Tbsp ginger minced
- 1 Tbsp sesame seeds
- 1 tsp black pepper
- ⅔ cup green onion finely chopped
- 2 cinnamon stick
- 2 Red Thai chili
- scallion as needed, chopped
- 1.5 kg pork shoulder sliced, scored
Ingredients
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Instructions
- Add Asian pear and onion into the blender and blend it until a coarse purée.
- In a large bowl, combine soy sauce, honey, mirin, minced garlic, minced ginger, sesame seeds, black pepper, green onions, cinnamon sticks, and red Thai chili pepper.
- Mix it all thoroughly.
- Place sliced pork in a gallon zipper-lock bag or large baking dish and pour marinade over the meat.
- Marinate the pork for at least 6 Hours or overnight in the refrigerator to deepen the flavour.
- Place the Grill Plate in the Instant Indoor Grill.
- Select the Grill function, press Level 5, press Time, and set the time to 14-16 Minutes, then press Start.
- Place the pork carefully once the Grill displays the Add Food sign, then close the lid.
- Once the Grill displays the Turn Food sign, open the lid, and flick the pork, then close the lid and continue to cooking.
- Once the cooking cycle is done, insert a thermometer, and it should read 145°F / 63°C.
- Remove the pork, cut it into your preferred bite sizes.
- Serve immediately, passing sliced scallion greens, ssamjang, lettuces, perilla leaves, garnishes, and banchan (side dishes) at the table.
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