Post by osdave on Apr 10, 2015 11:56:04 GMT 10
Not sure where I pinched this recipe as I've been doing it for a while. When i just googled "Korean pork skewers" a website came up with almost the same recipe so I presume it may be just a standard Korean dish.
Firstly I very thinly slice about half a kilo of pork shoulder. I use a long filleting knife and do it when the pork is semi-frozen.
Then coat the pork in:-
teaspoon grated ginger
1 finely diced onion
3 or 4 cloves of garlic shoved through the press
2 tablespoons soybean paste
tablespoon mirim
tablespoon brown sugar
dash of Shaoxing wine
1/2 teaspoon of pepper
Leave it for about an hour and then thread the pork onto skewers. At this stage the pork has shrunk a bit, I presume from the wine.
As you are folding the pork over the skewer keep squeezing the bits of onion and marinade that are accumulating on your fingers into the folds of pork.
Bang them on the grill till there cooked to your liking and go for your life.
The plan for these ones was to be done on the Hibachi but it was blowing 20 knots so they went on the electric.
Dave
Firstly I very thinly slice about half a kilo of pork shoulder. I use a long filleting knife and do it when the pork is semi-frozen.
Then coat the pork in:-
teaspoon grated ginger
1 finely diced onion
3 or 4 cloves of garlic shoved through the press
2 tablespoons soybean paste
tablespoon mirim
tablespoon brown sugar
dash of Shaoxing wine
1/2 teaspoon of pepper
Leave it for about an hour and then thread the pork onto skewers. At this stage the pork has shrunk a bit, I presume from the wine.
As you are folding the pork over the skewer keep squeezing the bits of onion and marinade that are accumulating on your fingers into the folds of pork.
Bang them on the grill till there cooked to your liking and go for your life.
The plan for these ones was to be done on the Hibachi but it was blowing 20 knots so they went on the electric.
Dave
