Korean Grilled Pork Skirt Meat

Pat 500 g pork skirt meat thoroughly with paper towels to remove blood and surface moisture.

Cut it across the grain into 5 cm pieces so the firm fibers remain chewy without becoming tough.

Mix 2 tbsp soy sauce, 1 tbsp cooking wine, 1 tbsp minced garlic, 1 tsp sugar, 1 tsp sesame oil, and 0.5 tsp black pepper.

Stir until the sugar dissolves so the marinade coats evenly.

Coat the meat evenly with the marinade and rest it for only 15 minutes.

Because long marination can tighten this cut, shake off excess liquid just before grilling to help the surface brown quickly.

Preheat a heavy pan or grill over high heat for at least 2 minutes.

It should feel intensely hot when a hand is held near the surface, which prevents the thin meat from steaming.

Arrange the meat in one layer without crowding.

Start checking for browning after 40-50 seconds per side and turn the pieces as they brown. Do not use the color of the center to judge doneness; thicker pieces need further cooking.

Scatter 1 sliced green onion over the meat and cook for about 30 seconds more.

Check the center of a thick piece with a food thermometer and continue cooking if it is below 145°F (63°C). Once it reaches that temperature, remove the pork from the heat and rest for at least 3 minutes before serving with sesame oil and salt or fresh wraps.