Korean Grilled Pork Cheek
Chewy, charred, and impossibly juicy - grilled pork cheek is one of Korean barbecue's best-kept secrets. Marinated in soy sauce, garlic, and ginger, then seared over high heat, each piece develops a crackling crust while staying springy inside thanks to the cheek's fine grain and abundant collagen. Alternating layers of fat and lean create varying richness in every bite. High-heat searing is critical: it triggers Maillard browning on the surface while locking in moisture, whereas slow cooking over low heat dissolves the collagen and turns the texture mushy. Grilling sliced onion and green onion alongside and eating them layered with the meat adds a sharp, pungent contrast to the pork's deep savoriness.
Adjust Servings
Instructions
- 1
Pat pork cheek dry and cut into bite-size pieces.
- 2
Combine soy sauce, cooking wine, garlic, ginger, pepper, and sesame oil.
- 3
Marinate the pork with the sauce and sliced onion for 15 minutes.
- 4
Sear the pork on a very hot grill to brown the exterior quickly.
- 5
Reduce to medium heat and grill 6-8 minutes more, turning often.
- 6
Add chopped green onion, grill 1 minute more, and serve immediately.
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