Korean pork barbecue

Korean Pork Barbecue

  • Dish Type BBQ Or Grill
  • Occasion Entertaining
  • Cut Steak
  • Serves 4
  • Prep Time 15 mins, plus marinating time
  • Cook Time 10 mins


  • 4 Spring onions (shallots)
  • 1 Nashi pear, peeled, grated
  • 2 tbsp Soy sauce
  • 1 tbsp Brown sugar
  • 2 tbsp Rice wine vinegar
  • 1 tbsp Sesame oil
  • 2 tbsp Fish sauce
  • 2 cloves Garlic, crushed
  • ½ tsp Ground black pepper
  • 4 x 150g Pork loin steaks
  • 1 Butter lettuce, leaves separated
  • 2 Long red chilli, finely chopped
  • ⅓ cup Roasted salted peanuts, chopped
  • ¼ cup Hoisin sauce
  • 2 cups Steamed jasmine rice


Step 1

Finely chop half the onion and thinly slice the remaining onion. Combine the finely chopped onion, pear, soy, sugar, vinegar, oil, fish sauce, garlic and pepper in a large bowl. Add the pork and turn to coat in the marinade. Refrigerate for 3-4 hours, turning pork occasionally.

Step 2

Heat a barbecue or chargrill pan on medium- high heat. Drain the pork and discard the marinade. Cook pork for 3-4 mins each side or until cooked through. Transfer pork to a plate. Cover loosely with foil and leave to rest for 5 mins.

Step 3

Thinly slice the pork. Place on a serving platter with lettuce leaves and separate bowls of chopped chilli, peanuts, sliced onion, hoisin sauce and rice. Serve.

TIP: The pear in the marinade acts as a tenderiser for the pork. To plan ahead, the pork steaks can be frozen in a snaplock bag with the marinade. Defrost in the refrigerator overnight. The pork will marinate as it defrosts.