Recipe: BBQ Spicy Pork from Las Vegas restaurant Best Friend

During these unprecedented times, when staying at home is of the utmost importance, us here at The AU Review are going to be doing everything we can to help readers live their best lives, indoors.

As with many other media companies who typically focus on getting folks out and about, we’re shifting to adapt to the necessary lock-downs taking place all over the world. One way we’ll be doing so is simply by sharing our favourite recipes.

Over the next few weeks (or months, who knows) we’ll be publishing the cocktail and food recipes that we find most exciting, so that when you aren’t ordering in to support your favourite venues, you’ll know enough to quickly throw together some top-class concoctions.

BBQ Spicy Pork

Celebrity Chef Roy Choi is all hands on deck at Las Vegas foodie hotspot Best Friend, a trendy Korean BBQ joint forming part of the diverse dining scene at Park MGM. Given Best Friend is a regular favourite for locals, we’ve sourced Chef Roy’s recipe for a sizzling BBQ Spicy Pork dish for you to try at home. Recipe serves between 4 and 6 people.

Ingredients

  • 680g thinly sliced pork butt or shoulder (approx. 1/2 inch thick)
  • 680g thinly sliced pork belly (approx. 1/2 inch thick)

Galbi marinade…

  • 2 cup soy sauce
  • 1 cup maple syrup
  • 1 1/4 cup sugar
  • 1 medium onion, quartered
  • 1 scallion
  • 1/3 cup whole garlic cloves
  • 1/2 kiwi, peeled
  • 1/2 Asian pear (substitute: Nashi pear)

Puree until smooth in food processor or blender.

Spicy Pork marinade

  • 1 cup Galbi Marinade
  • 1 cup gochujang (available in most Asian supermarkets)
  • 1/4 cup gochu karu (Korean chilli powder – available in most Asian supermarkets)
  • 2 jalapenos
  • 1/4 cup sugar
  • 1/4 cup whole garlic cloves

Puree until smooth in food processor or blender.

Method

  1. In mixing bowl, coat pork with spicy pork marinade evenly and heavily. Allow at least 12 hours and/or up to 24 hours in marinade.
  2. Remove pork from marinade. Season lightly with Kosher salt. Grill until nicely charred and cooked through. Alternative, pan roast in a heavily oiled saute pan until nicely charred and cooked through. Drain off excess fat from pan before serving.

 

Image credit: Jenn Smulo

Chris Singh

Chris Singh is the Deputy Editor of the AU review and a freelance travel writer. You can reach him on Instagram by following @chrisdsingh.

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