Asian Inspired Country Style Pork - Recipe & Q.View

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Meat Mopper
Original poster
Jul 15, 2013
Northern California
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!
That is some good looking meat! I would have to go shopping for some of those ingredients but I bet it was tasty.
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...I would have to go shopping for some of those ingredients but I bet it was tasty.
All the ingredients should be commonly found at any big grocery store with the possible exception of the Asian/Korean Pear's... around here I don't see them very often, but whenever I do I always grab 1 or 2 specifically for making this marinade!
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Sounds good DUFFMAN!

I have used it on thin Flanken style Beef Ribs, and even thin cuts of Beef like used for Carne Asada... and of course the Country style Pork as shown... but I have not yet tried it on Chicken. I will have to give that a try myself!
Your recipe sounds an awful lot like Koren BBQ or Bulgogi! My wife's half Korean, so we have that quite often and it a household favorite. Everything looks fantastic!

I've never found a recipe that I liked as much as CJ's Kalbi or Bulgogi marinade, but I think I'm going to try yours next time. is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

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