This is a marinade recipe I have fine-tuned to suit our families taste. It is very similar to authentic marinade used for Kalbi, Galbi, or Korean BBQ... normally it would be used to marinate flanken cut beef ribs, but that cut of meat is nearly impossible for me to find locally, and expensive when I do. After some experimenting, I have found it also goes very well with "Country Style Pork Ribs" too, and luckily that cut of meat is common and inexpensive!
To make the marinade, in a large bowl (or gallon size ZipLoc bag) add:
* 1/3 cup Soy Sauce
* 1/3 cup Mirin (sweet rice wine). Suitable substitute: Saki with sugar added, or settle for Sherry cooking wine. I have also settled for Rice Vinegar
* 1/3 cup Dark Brown Sugar
* 1/4 cup Honey
* 1 tablespoon freshly ground Black Peppercorn
In a food processor (or blender), puree the following ingredients into a smooth creamy liquid:
* 1 Asian/Korean Pear, peeled and cored
* 1 medium Onion, peeled
* 1 tablespoon chopped Ginger, or a thumb-size chunk of fresh Ginger
* 8 cloves fresh Garlic, peeled
* 2 tablespoons Dark Sesame Oil
* 2 tablespoons Teriyaki Sauce
Combine all ingredients listed, mix well. Can be kept refrigerated for at least a couple weeks.
As for marinating, I trim off any excessive chunks of fat from the "Country Style Pork" and then toss the meat into a large ZipLoc, add enough marinade to cover meat, seal and store refrigerated for at least a couple hours and up to 48 hours for more intense flavor!
They cook great on a smoker, 2-3 hours @ 230* ... until you reach a I.T. of 160* or so...also great on the grill over low indirect heat to prevent burning and allow enough time for the fat to render and the meat to become tender!
Here's a shot of some smoking on the WSM along with a couple Tri Tip and a batch of Sweet&Spicy Beans
Almost done
Finished product
Tender melt-in-your-mouth bites of smoky sweet and salty pork heaven!
Another batch cooked on the gas grill, still delicious but not quite as tasty as fresh off the smoker
My wife like's hers served over steamed rice with some freshly sliced Green Bell Pepper
Give it a try, hope you enjoy!
To make the marinade, in a large bowl (or gallon size ZipLoc bag) add:
* 1/3 cup Soy Sauce
* 1/3 cup Mirin (sweet rice wine). Suitable substitute: Saki with sugar added, or settle for Sherry cooking wine. I have also settled for Rice Vinegar
* 1/3 cup Dark Brown Sugar
* 1/4 cup Honey
* 1 tablespoon freshly ground Black Peppercorn
In a food processor (or blender), puree the following ingredients into a smooth creamy liquid:
* 1 Asian/Korean Pear, peeled and cored
* 1 medium Onion, peeled
* 1 tablespoon chopped Ginger, or a thumb-size chunk of fresh Ginger
* 8 cloves fresh Garlic, peeled
* 2 tablespoons Dark Sesame Oil
* 2 tablespoons Teriyaki Sauce
Combine all ingredients listed, mix well. Can be kept refrigerated for at least a couple weeks.
As for marinating, I trim off any excessive chunks of fat from the "Country Style Pork" and then toss the meat into a large ZipLoc, add enough marinade to cover meat, seal and store refrigerated for at least a couple hours and up to 48 hours for more intense flavor!
They cook great on a smoker, 2-3 hours @ 230* ... until you reach a I.T. of 160* or so...also great on the grill over low indirect heat to prevent burning and allow enough time for the fat to render and the meat to become tender!
Here's a shot of some smoking on the WSM along with a couple Tri Tip and a batch of Sweet&Spicy Beans
Almost done
Finished product
Tender melt-in-your-mouth bites of smoky sweet and salty pork heaven!
Another batch cooked on the gas grill, still delicious but not quite as tasty as fresh off the smoker
My wife like's hers served over steamed rice with some freshly sliced Green Bell Pepper
Give it a try, hope you enjoy!
