Korean Soy Scallion Grilled Pork Jowl
Quick answer
- Total time
- 38 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 8
About this dish
Green onion cut into thick 5 cm lengths cooks beside the pork jowl, left mostly alone and then charred lightly over high heat at the end.
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The pork gets only 15 minutes in the soy marinade; past 20, the salt works too far into the meat.
Ingredients
Instructions
- 1
Slice 450 g pork jowl into 1 cm pieces and cut 2 scallion stalks into thick 5 cm lengths.
Pat the pork surface dry so the marinade clings well instead of becoming watery.
- 2
Mix 3 tablespoons soy sauce, 1.5 tablespoons cooking wine, minced garlic, sugar, sesame oil, and black pepper until the sugar dissolves. Set aside one-third of this sauce for basting during cooking.
- 3
Coat the pork with the remaining two-thirds of the sauce, turning each piece so both sides are covered.
Marinate for only 15 minutes, because going past 20 minutes can make the meat too salty.
- 4
Heat a pan or grill well over medium-high heat, then spread the pork in a single layer without overlapping.
Cook the first side undisturbed for 3 to 4 minutes until browned grill marks or caramelized patches appear.
- 5
Turn the pork over, add scallion pieces to the open spaces, and cook the second side for 3 to 4 minutes as well.
Do not keep flipping the scallions; char their outsides lightly over high heat at the end to concentrate their sweetness.
- 6
During the final minute, brush the reserved sauce thinly over the pork surface to make it glossy.
As soon as the sauce bubbles and the edges turn caramel colored, remove everything and serve immediately.
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