Korean-Style Grilled Pork

By: Instant Culinary Team

Korean-Style Grilled Pork
cuisine icon Cuisine
Korean
cuisine icon Course
Side Dish
cuisine icon Duration
7 Hours and 8 Minutes
cuisine icon Cooking Technique
Grill
cuisine icon Keywords
6 servings, 7 hours and 8 minutes, asian pear, black pepper, chili, cinnamon stick, cook 48 min, dinner, family friendly, garlic, ginger minced, green onion, grill, honey, Instant Culinary Team, korean, lunch, mirin, onion, pork, pork shoulder, prep 20 min, scallion, sesame seeds, side dish, soy sauce

prep icon Prep Time
20 min
cook icon Cook Time
48 min

serving icon Servings
6 Servings
Ingredients
  • 400 g Asian pear
  • 150 g onion
  • 1/2 cup soy sauce
  • 2 Tbsp honey
  • 1/3 cup mirin
  • 2 Tbsp garlic
  • 1 Tbsp ginger minced
  • 1 Tbsp sesame seeds
  • 1 tsp black pepper
  • ⅔ cup green onion
  • 2 cinnamon stick
  • 2 Red Thai chili
  • scallion
  • 1.5 kg pork shoulder
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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