Great thing about living in San Diego, you can grill just about any month of the year. I've been told that there's been a dearth of cooking/recipe type posts over the last two years....I guess I've been kinda lax in posting these. Though I've posted on most of the dishes I make regularly over the last 10-11 years. Anyway, here's a wrinkle on the recipe I use for Teri Beef and my Local Kine Teriyaki Chicken.
When putting together these type of recipes, I think in terms of ratios.
Anyway, I've started buying a pound or so of sliced Berkshire pork shoulder from Nijiya on "Meat Day" along with a pound and a half of boned chicken legs. I then do a grill session and make Kelaguen with the chicken legs (I know, I know....recipe one of these days) and Teri-Pork with the sliced pork. I also grill whatever the heck I can find....even cabbage.
Yes....cabbage. Since I grill over hardwood charcoal, and even throw some soaked oak/hickory chips on the coals, everything tends to have a nice touch of smokiness. The Missus loves the pork and the tofu....and even the cabbage! I make little Bi Bim Bap type bowls for Her to take to work, topping the whole mess with a couple of fried eggs.
Anyway, back to the pork. While this is basically the same as my other "Local Kine Barbecue" recipes, there's a slight twist. I use sliced onions and gochujang.....I buy stuff made from soybeans.....don't buy the stuff that lists wheat as ingredient number 1. Another key point....this can get messy, removing the sliced onions before grilling and all. But you can use cheesecloth to bundle up the onions. I also found that pork can handle a bit more sweetness and that granulated garlic(good quality stuff) works better than minced/grated garlic with this recipe. Lastly, like grilling the teri beef, if you're not careful, stuff will fall between the grill grates. As I've mentioned many times before, I use Aloha, Yamasa, or Tamari for these type of recipes.
Teriyaki (Barbecue) Pork:
1 - 1 1/2 pounds thinly sliced pork (shoulder or loin - it should have a good fat content)
1 cup Aloha or Yamasa Soy Sauce
1/3 cup dark brown sugar
1/3 cup agave syrup
2/3 cup mirin
2 tb granulated garlic
1 tb ginger juice
1 tb Gochujang
1 tb Sake
1/2 medium onion sliced thin
Optional Stuffs:
1/4 c minced cilantro
1 tb good quality sesame oil
Ground cayenne or sliced chilies to taste
- Combine marinade ingredients
- Separate slices of pork and place in gallon ziploc bag
- Pour marinade into the bag
- Gently mix
- Marinade 4-6 hours, no more than 10.
- If grilling remove 1/2 cup of marinade and heat until boiling. Remove from heat. Use to baste meat.
- Wipe off onions and cilantro if using.
- Cook.......
looks and sounds so good!
Posted by: kat | Sunday, 08 May 2016 at 10:31 PM
mmm, grilled cabbage. yum! now that we are eating almost vegetarian, it's fun to discover all the grill-able non-meat foods :)
Posted by: Lynnea Fleming-Slote | Sunday, 08 May 2016 at 11:03 PM
The pork came out well Kat.
Hi Lynnea - I did that cabbage on a whim and it was surprisingly good. Hope all is well. It's always nice to hear from you.
Posted by: Kirk | Monday, 09 May 2016 at 06:59 AM