Korean BBQ Pork

Ben O'Donoghue

Ingredients:

  • 4-6 streaky pork belly cutlets, skin removed, cutlets cut into strips 5 cm thick

Marinade

  • 2 onions, finely chopped
  • 10 garlic cloves, crushed
  • 2 cm piece fresh ginger, finely chopped
  • 250 ml (1 cup) kochujang
 (Korean chilli paste)
  • 4 tablespoons sugar
  • 2 tablespoons soy sauce
  • 60 ml (1⁄4 cup) sesame oil
  • 1 teaspoon freshly cracked black pepper

To Serve

  • Kimchi
  • Butter lettuce

Method:

  1. Purée the marinade ingredients, then rub the marinade into the pork meat.
  2. Leave to marinate in the refrigerator for 4–5 hours, or overnight.
  3. Remove the pork from the refrigerator and allow it to come to room temperature.
  4. Prepare your barbecue for direct grilling over a medium–high heat. Cook the pork for 8–10 minutes on either side.
  5. Serve straight away. sliced with kimchi and lettuce cups

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