Savory & Sweet Marinated Pork Neck Grill
Pork Neck Marinated in Korean BBQ Sauce – A Delicious Grilled Dish
This is a ‘Marinated Pork Neck Grill’ made by marinating pork neck in a traditional Korean BBQ sauce. It’s incredibly delicious when wrapped in fresh lettuce leaves for a bite! Perfect for a family meal or a special occasion.
Main Ingredients
- Pork neck for grilling, 500g
Cooking Instructions
Step 1
First, gently pat the pork neck dry with paper towels to remove any excess blood. This step is crucial for eliminating any gamey odor and ensuring a clean, delicious flavor.
Step 2
Next, score the pork neck at regular intervals. Making shallow cuts helps the marinade penetrate deeply into the meat, making it more tender and flavorful. It also helps prevent the meat from shrinking too much during cooking. Aim for cuts about 1cm apart.
Step 3
In a medium bowl, combine all the marinade ingredients. Add 4 Tbsp soy sauce, 2 Tbsp mirin, 1 Tbsp plum extract, 1 Tbsp minced garlic, 0.5 tsp minced ginger, 1 Tbsp sugar, 2 Tbsp corn syrup, 3 Tbsp water, a pinch of black pepper, and 1 Tbsp sesame oil. Whisk everything together until well combined to create the marinade.
Step 4
Place the scored pork neck slices into the prepared marinade, one by one. Gently toss to ensure each piece is evenly coated with the marinade. Make sure the marinade covers the entire surface of the meat thoroughly.
Step 5
Transfer the marinated pork to an airtight container or cover the bowl with plastic wrap. Refrigerate and let it marinate for at least one to two days. This marinating and resting period allows the flavors to meld and the meat to become incredibly tender.
Step 6
When ready to cook, heat a frying pan over medium-low heat. Once the pan is warm, carefully place the marinated pork slices onto the pan. Pour some of the remaining marinade from the container over the meat; this will help keep the pork moist and add extra flavor as it cooks. Be mindful of the heat to prevent burning the marinade.
Step 7
To prevent the meat from burning before it’s cooked through, it’s essential to keep the heat at a medium-low setting. Flip the pork slices regularly to ensure even cooking on both sides. Cook slowly, turning frequently, and keep an eye on the marinade to prevent it from scorching.
Step 8
As the pork cooks, continue to flip it occasionally. Allow the marinade to simmer and reduce, letting it coat the meat and thicken. This process infuses the pork with a rich, deep flavor.
Step 9
Maintain the medium-low heat throughout the cooking process. Continue to flip the pork and allow the marinade to reduce until it becomes slightly caramelized and clings to the meat. Patience here is key for developing the best flavor and texture.
Step 10
The dish is ready when most of the liquid marinade has evaporated and the sauce has thickened, slightly caramelizing and clinging to the surface of the pork, giving it a glossy appearance. Check that the pork is cooked through and has a nice char without being burnt.
Step 11
Cut the grilled marinated pork neck into bite-sized pieces (about 2-3 cm). Serve immediately with warm rice, or enjoy it wrapped in fresh lettuce leaves with garlic slices and your favorite dipping sauce like ssamjang. Savor the delicious explosion of flavors!
