Grilled Pork Shoulder Bo Ssam

• 总时间: 2 hours

配料

2 large Honeycrisp apples, divided

1 small yellow onion, quartered

1 (1-inch) piece fresh ginger, peeled and chopped

3 tablespoons canola oil, plus more for grill

1 tablespoon light brown sugar

1 teaspoon instant coffee granules (optional)

6 tablespoons doenjang, divided

7 garlic cloves, divided

3 (3/4 to 1-inch thick) bone-in pork shoulder steaks (about 1 lb each)

2 tablespoons gochujang

2 tablespoons thinly sliced scallions

1 tablespoon toasted sesame oil

Bibb lettuce leaves, kimchi, and toasted sesame seeds, for serving

步骤

Roughly chop 1 apple. Place chopped apple, onion, ginger, oil, brown sugar, instant coffee granules (if using), 3 tablespoons doenjang, and 6 garlic cloves in a blender; process until smooth, about 1 minute, gradually increasing blender speed from low to high. Pour onion mixture into a 9- x 13-inch baking dish; add pork shoulder steaks, and turn to coat evenly in marinade. Cover and refrigerate for at least 1 hour.

Preheat grill to medium (350°F to 400°F). Remove pork steaks from marinade, letting excess drip off; discard marinade. Place pork steaks on oiled grates, and grill, uncovered, turning occasionally, until browned on all sides and a thermometer inserted into thickest portion of pork registers 145°F (for medium), 10 to 15 minutes, or until desired degree of doneness. Transfer steaks to a cutting board, and let rest for 10 minutes.

Grate remaining apple to yield 1 cup. Grate remaining garlic clove. Transfer apple and garlic to a small bowl; stir in gochujang, scallions, sesame oil, and remaining 3 tablespoons doenjang. Set apple ssamjang aside.

Thinly slice pork steaks against the grain; discard bones. Serve pork with apple ssamjang, lettuce leaves, kimchi, and sesame seeds.