Korean Grilled Pork Steaks (for 6-8 servings)
There are two areas in the world where pork on the grill has been perfected to a level of unrivaled taste. One is the American south where pork barbecue was developed and where it is practiced today with ethereal creations by countless pit masters and sauce makers. The other is eastern Asia, especially the lands adjoining China. Vietnam, Malaysia and Korea, where pork grilling is a high art practiced by street food vendors, market stall cooks and homemakers.
6-8 pork shoulder steaks, trimmed, about one inch thick (or you can substitute pork chops)
For the marinade
1/4 cup gochujang sauce, store bought (Korean chile paste available at Asia markets)
1/4 cup rice vinegar
1/4 cup light brown sugar
2 Tbs soy sauce
2 Tbs toasted sesame oil
2 Tbs canola oil plus more for the grill
- Marinate the pork 8 to 24 hours. Remove and pat dry.
- Place steaks on clean lightly oiled grates over indirect heat and grill slowly for about one hour, flipping several times.
- On a charcoal grill bank the coals against opposite sides with a drip pan in the middle. Grill steaks over the drip pan.
- In a gas grill after heating grates turn the middle burner off, keep the front and back burner on low and place steaks over middle burner.
- Maintain temperature in covered grill of around 250F. If you are substituting pork chops grill less than 30 minutes over indirect low heat because this much leaner meat will toughen if cooked too long.
This is Grill-Roasting from start to finish, no searing. The key here is low heat. If you're fortunate enough to have a pellet grill this is an ideal meat to serve.
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