Korean Pork Loin Steaks
This Korean inspired recipe is a real eye catcher for your dinner table.
Ingredients
PORK STEAKS & MARINADE
10 thick-cut pork loin steaks (approx.150g each)
5 tbsp gochujang (Korean chilli paste)
3 tbsp soy sauce
2 tbsp sesame oil
3 tbsp rice vinegar
4 tbsp honey
5 cloves garlic, minced
2 tbsp grated ginger
1 tsp white pepper
1 tsp sea salt
NDUJA BUTTER
150g unsalted butter, softened
80g nduja (spicy, spreadable pork sausage)
1 tsp smoked paprika
Pinch of smoked sea salt
PURPLE ASIAN SLAW
½ small red cabbage, finely shredded
1 large carrot, grated
4 spring onions, finely sliced
1 small red chilli, finely sliced
2 tbsp coriander leaves, chopped
SLAW DRESSING
3 tbsp rice vinegar
2 tbsp sesame oil
1 tbsp honey
1 tbsp soy sauce
1 tbsp mayonnaise
Juice of 1 lime
TO SERVE
3 warmed limes, cut into wedges
Method
1. In a blender, mix gochujang, soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, white pepper, and salt. Blitz it.
2. Coat the pork loin steaks in the marinade and refrigerate for at least 2 hours (or overnight for best flavour).
3. Prepare the nduja butter: in a bowl, mash the softened butter with nduja, smoked paprika and smoked salt. Place onto cling film, roll into a log, and chill in the fridge until firm.
4. To make the slaw, toss the cabbage, carrot, spring onions, red chilli, and coriander together in a bowl.
5. In a separate bowl, whisk together the rice vinegar, sesame oil, honey, soy sauce, mayonnaise, and lime juice.
6. Pour the dressing over the slaw and toss to combine. Leave in the fridge to chill and come together a little.
7. Prepare the BBQ; I use a Kadai firebowl for this. You want a medium/high burn in the centre with no charcoal directly under the grill (cook around the edges).
8. Grill the marinated pork steaks for about 4-5 minutes per side, moving regularly or until the internal temperature reaches 63°C. I use a MEATER in one or two steaks as a guide.
9. Remove the pork steaks and rest on top of a bed of the Asian slaw on a large board.
10. Add slices of the seasoned butter onto the steaks and, with a long set of tongs, carefully take 10 chunky pieces of charcoal out of the pit and straight onto the butter, creating immediate, aromatic smoke and a showstopping sizzle.
11. Remove the charcoal and place back into the BBQ or firepit.
12. To serve, plate the pork steaks with the purple Asian slaw on the side.
13. Serve with lime wedges for squeezing.
More Recipes Ideas from Phil Roberts
Method
1. In a blender, mix gochujang, soy sauce, sesame oil, rice vinegar, honey, garlic, ginger, white pepper, and salt. Blitz it.
2. Coat the pork loin steaks in the marinade and refrigerate for at least 2 hours (or overnight for best flavour).
3. Prepare the nduja butter: in a bowl, mash the softened butter with nduja, smoked paprika and smoked salt. Place onto cling film, roll into a log, and chill in the fridge until firm.
4. To make the slaw, toss the cabbage, carrot, spring onions, red chilli, and coriander together in a bowl.
5. In a separate bowl, whisk together the rice vinegar, sesame oil, honey, soy sauce, mayonnaise, and lime juice.
6. Pour the dressing over the slaw and toss to combine. Leave in the fridge to chill and come together a little.
7. Prepare the BBQ; I use a Kadai firebowl for this. You want a medium/high burn in the centre with no charcoal directly under the grill (cook around the edges).
8. Grill the marinated pork steaks for about 4-5 minutes per side, moving regularly or until the internal temperature reaches 63°C. I use a MEATER in one or two steaks as a guide.
9. Remove the pork steaks and rest on top of a bed of the Asian slaw on a large board.
10. Add slices of the seasoned butter onto the steaks and, with a long set of tongs, carefully take 10 chunky pieces of charcoal out of the pit and straight onto the butter, creating immediate, aromatic smoke and a showstopping sizzle.
11. Remove the charcoal and place back into the BBQ or firepit.
12. To serve, plate the pork steaks with the purple Asian slaw on the side.
13. Serve with lime wedges for squeezing.
