Korean-Style Grilled Pork


  • 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
  • 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.
Previous Next