RECIPE CONTRIBUTED BY JOY ALDRICH
This dish is super simple once you find the two key ingredients: Black Bean Paste, Fermented, and Hot Pepper Paste. I found both items in the dry grocery section of Uwajimaya. (Kikkoman and Lee Kum Kee, common retail grocery brands, make similar items you may find in the Asian section of your grocery store). The original recipe called for dried, fermented black beans to be soaked and then pureed, but why go to the trouble when you can buy a pre-made paste? I asked my butcher to slice the pork shoulder roast into 1/4″ thick steaks for me since they were not available in the case (I do this a lot and they are always happy to help). Make sure you plan ahead to marinate the pork overnight and then dinner will come together in less than 30 minutes.
Be sure to take the time to pound out the pork to about 1/8″ thick to insure the marinade works its way all the way through the meat. This also makes for quicker cooking time.
- 1 cup Black Bean Paste, fermented
- 4 cloves garlic, minced
- 1 4″ piece of ginger root, peeled and chopped fine
- 1/2 cup Korean chili paste (or any Asian chili paste)
- 1/4 cup plus 2 Tbsp. Rice Wine Vinegar
- 1/4 cup soy sauce
- 3 Tbsp. toasted sesame oil
- 3/4 cup brown sugar
- 3 lbs. trimmed, boneless pork shoulder roast, cut crosswise into 1/4″ thick slices
- Oil, for brushing or misting
- In a medium bowl, stir together the first 8 ingredients.
- On a clean cutting board, gently pound out the pork steaks to about 1/8″ thick.
- One at a time, dip the pork into the marinade on one side then place into a large, shallow dish. Spread a little marinade over the top of the steak.
- Repeat this process with each piece of pork. Cover and refrigerate for up to 24 hours.
- Light a grill or heat a grill pan to moderate heat.
- Brush or mist each side of each pork steak with vegetable or olive oil. then grill, turning every two minutes, until nicely charred and cooked through about 6 minutes total.