Special Recipe: Grandma’s Marinated Pork Neck (Galbi Style)
Special Recipe: Grandma’s Marinated Pork Neck (Galbi Style)
Marinated Pork Neck
This is a truly special dish, perfected by my mother-in-law, that amazed my entire family! Instead of traditional pork ribs, my in-laws use pork neck to achieve that delicious galbi flavor. This recipe uses the same soy sauce marinade as beef ribs, with the addition of chili powder for a unique twist. Enjoy the rich, savory, and slightly sweet taste of perfectly marinated pork neck!
Main Ingredients- 3kg Pork Neck
- 2 Onions
- 2 Apples
- 1 Korean Pear
Special Marinade- 18 Tbsp Soy Sauce
- 9 Tbsp Cooking Wine (Mirin, etc.)
- 3 Tbsp Minced Garlic
- 3 Tbsp Sugar
- 9 Tbsp Corn Syrup (or Rice Syrup)
- 3 Tbsp Sesame Oil
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 4 Tbsp Worcestershire Sauce
- 4 Tbsp Ginger Wine (or Sake/Cooking Sake)
- Pinch of Black Pepper
- 18 Tbsp Soy Sauce
- 9 Tbsp Cooking Wine (Mirin, etc.)
- 3 Tbsp Minced Garlic
- 3 Tbsp Sugar
- 9 Tbsp Corn Syrup (or Rice Syrup)
- 3 Tbsp Sesame Oil
- 3 Tbsp Gochugaru (Korean Chili Flakes)
- 4 Tbsp Worcestershire Sauce
- 4 Tbsp Ginger Wine (or Sake/Cooking Sake)
- Pinch of Black Pepper
Cooking Instructions
Step 1
Start by preparing the 3kg of pork neck. Rinse the meat gently under cold running water for about 10 minutes to remove any blood. Drain the meat thoroughly and pat it dry. This step is crucial for a clean, fresh flavor without any gamey smell.
Step 2
Prepare the fruit base: Peel and roughly chop the 2 onions, 2 apples, and 1 Korean pear. Place them in a blender and puree until smooth. Strain the mixture through a fine-mesh sieve or cheesecloth to extract only the juice. Discard the pulp, as it can burn easily during cooking. The fruit juice will tenderize the meat and add a wonderful depth of flavor.
Step 3
Make the special marinade: In a large bowl, combine all the marinade ingredients: 18 Tbsp soy sauce, 9 Tbsp cooking wine, 3 Tbsp minced garlic, 3 Tbsp sugar, 9 Tbsp corn syrup, 3 Tbsp sesame oil, 3 Tbsp gochugaru, 4 Tbsp Worcestershire sauce, 4 Tbsp ginger wine, and a pinch of black pepper. Add the fruit juice prepared in step 1 and mix well until thoroughly combined. (Tip: Avoid using chopped onions in the marinade as they can burn. Always use blended onion juice.)
Step 4
Tenderize the pork: Score the pork neck slices with a knife or gently pound them with the back of the knife. This helps the marinade penetrate the meat deeply, resulting in a much more tender and succulent bite.
Step 5
Marinate the pork: Place the scored pork neck into the special marinade prepared in step 2. Ensure the meat is fully submerged. Cover and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld beautifully. (Tip: Reserve some of the marinade liquid to use while cooking. Marinate the pork slices only.)
Step 6
Grill to perfection: Heat a skillet or grill pan over medium-high heat. Add the marinated pork neck slices. Gradually add small ladles of the reserved marinade liquid while cooking. Allow the liquid to reduce and caramelize, coating the meat. This braising and caramelizing method ensures the pork stays moist and flavorful without burning. (Tip: Watch the heat carefully. Cook over medium-high heat, adding liquid as needed to braise and prevent burning.)
Step 7
Serve and enjoy: Once the pork is beautifully browned and cooked through, slice it into bite-sized pieces. Continuously adding small amounts of the marinade liquid while cooking creates a delicious sweet and savory glaze that coats the meat perfectly. This method ensures the pork neck is incredibly tender and flavorful. Serve immediately while warm for the best taste experience!
