Korean bbq pork chop recipe

Ingredients

1 cup Chinese fermented black beans (5 ounces) see Note
1 mind of garlic clove, cloves peeled and coarsely chopped
One 4-inch bit of fresh ginger root, peeled and coarsely chopped
1/2 cup Korean chile paste (gochujang) see Note
1/4 cup plus two tablespoons grain vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
3/4 cup light brown sugar
One 3-pound trimmed boneless pork shoulder roast, cut crosswise into twelve 1/4-inch-thick slices
Vegetable oil, for brushing

Steps to make this recipe

Place the fermented black beans inside a bowl and canopy with water. Let are a symbol of fifteen minutes. Drain and coarsely chop the beans.

Inside a mixer, combine the black beans, garlic clove and ginger root and pulse until finely chopped. Add some chile paste, vinegar, soy sauce, sesame oil and sugar and blend well.

On the work surface, pound the pork slices 1/8 inch thick. Lay one-4th from the pork slices inside a large, shallow dish and coat with one-4th from the black bean marinade. Repeat using the remaining pork and marinade for 3 more layers. Cover and refrigerate for approximately 24 hrs.

Light a grill or preheat a grill pan. Take away the pork in the marinade, departing only a thin coating around the meat. Brush the pork with oil and grill over moderate heat, turning every 2 minutes, until nicely charred and cooked through, about 6 minutes.

Notes

Chinese fermented black beans and gochujang can be found at Asian markets and from amazon . com.com. Or substitute the same quantity of Chinese black bean sauce or any type of Asian chile paste.

Serve With

Vegetables or chilled noodles.

Recommended Pairing

Tannins in dark wine can intensify heat in chiles, so with this dish, locate a fruit-forward Grenache-based wine.