2-3 lbs Pork Collar or Butt - butchered into 1/2" slices and scored front and back
1 c Water
1/2 onion
1 pear
2 large pieces of Ginger
2 Spring Onions white and green
1 pear
2 large pieces of Ginger
2 Spring Onions white and green
2 tbsp garlic
3/4 cup soy sauce - increase to 1 cup (it was light on salt)
3/4 cup brown sugar
2 tbsp sesame oil (forgot to put it in and it was still good but lacking)
1/2 Tablespoon Chinese Hot Mustard or 1 tsp wasabi powder - increase, didn't notice heat at all
1 350 ml can of coca-cola - this diluted the other spices, i want to use half next time.
place the water, onion, pear, ginger, spring onions, and garlic into a blender and blend smooth.
next, add everything but the coca-cola into the blender and combine.
take the pork and butcher into cutlets around 1/2" then score the meat on both sides to help the marinade get in. marinate overnight for about 24 hours.
grilling: they usually use a Korean bbq grill top which is solid with not open like a hibachi but we are hibachi- ing the pork and we will see how it goes since the marinade is very wet.
i'll report back later..........
GRILL REPORT: we used the bigger charcoal grill and the meat turned out fantastic. there were no issues with the wet marinade.
SIDES SERVED:
Spinach:
250g spinach 1 tsp fine sea salt]
6 cups water, to boil
Seasoning sauce
1 tsp green onion, finely chopped½ tsp minced garlic
¼ tsp fine sea salt or to taste
1 tsp seasme seeds
1 tbsp seasme oil
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