Juicy & Savory! Homemade Korean BBQ-Style Marinated Pork Neck
Juicy & Savory! Homemade Korean BBQ-Style Marinated Pork Neck
The Ultimate Rice Companion! Marinated Pork Neck Recipe with a Special Sauce
This recipe allows you to easily recreate the delicious, Korean BBQ-style marinated pork neck, reminiscent of premium cuts found in Korean restaurants, right in your own kitchen. The pork is marinated in a savory soy sauce-based blend, making it an exceptional side dish for rice. A small splash of water while cooking prevents the sauce from burning and ensures the meat is cooked through, remaining tender and flavorful. It’s the perfect choice for special occasions or when you want to elevate your everyday meals.
Ingredients- Pork Neck 1.7kg
- Soy Sauce 17 Tbsp
- Mirin/Rice Wine 4 Tbsp
- Oligosaccharide Syrup 3 Tbsp
- Sugar 2 Tbsp
- Plum Extract 3 Tbsp
- Sesame Oil 3 Tbsp
- Black Pepper 1 tsp
- Minced Garlic 3 Tbsp
- Ginger Juice 2 Tbsp (finely grated ginger, squeezed for juice)
Cooking Instructions
Step 1
First, let’s prepare the delicious marinade. In a large bowl, combine 17 Tbsp of soy sauce, 4 Tbsp of mirin (or rice wine), 3 Tbsp of oligosaccharide syrup, 2 Tbsp of sugar, 3 Tbsp of plum extract, 3 Tbsp of sesame oil, 1 tsp of black pepper, and 3 Tbsp of minced garlic. For the 2 Tbsp of ginger juice, finely grate the ginger and then squeeze it through a cheesecloth or your hands to extract the pure juice, avoiding any fibrous bits. Whisk all these ingredients together with a whisk or spoon until the sugar is completely dissolved and everything is smoothly incorporated.
Step 2
Now, immerse the pork neck slices one by one into the prepared marinade. Ensure each slice is thoroughly coated with the sauce. Gently coat every piece, then stack the marinated slices neatly in the bowl. This layering technique helps the marinade penetrate deeply into the meat, infusing it with maximum flavor.
Step 3
Transfer the marinated pork neck into an airtight container with a lid. You can store it in your kimchi refrigerator or regular refrigerator to keep it fresh for later enjoyment. Simply take out the desired amount when you’re ready to cook. While marinating for at least 1 hour is recommended for good flavor, allowing it to marinate overnight in the refrigerator will develop an even richer taste.
Step 4
Now it’s time to cook! Heat a pan over medium heat. Carefully place the marinated pork neck slices onto the hot pan, making sure they don’t overlap. It’s important that the pan is sufficiently heated to prevent the meat from sticking. Avoid overcrowding the pan, as this can lower the temperature and prevent the meat from cooking properly.
Step 5
Worried about the marinade burning before the meat is cooked? To prevent this, add just a tiny splash of water to the pan. This small amount of water will steam as it cooks, helping to keep the meat moist and tender inside, while also effectively preventing the sauce from sticking to the bottom and burning. Be careful not to add too much water.
Step 6
Cook the pork, flipping it occasionally, until both sides are golden brown and appetizingly cooked. Maintain medium heat and keep an eye on it to prevent burning. When juices start to appear slightly on the surface of the meat, it’s a sign that it’s nearly done.
Step 7
Once the pork is cooked to a nice golden brown, use kitchen shears to cut it into bite-sized pieces. This makes it easier to eat and allows the flavorful marinade to coat each piece evenly.
Step 8
Finally, after cutting, grill the pieces for another short period, flipping them until the marinade is almost caramelized but not burnt. This final sear creates a delicious glaze and enhances the rich flavor and appealing color of the pork, achieving a perfect balance of a slightly crisp exterior and a juicy interior.
