Kalbi-Style Pork Steaks

Ingredients

• 1 Pork butt (money muscle) (Partially freeze, then separate the money muscle and slice into ¼-inch steaks; the source reports 14 steaks but does not give the pork's weight.)
• 2 cup Uncle Yoshida’s Original Gourmet Sauce (Some is brushed onto the pork during grilling as additional marinade.)
• 2 tbsp Sesame oil
• 1 Japanese pear (Peeled and puréed.)

Steps

1. 1

   Partially freeze the pork butt for 45–60 minutes, until firm enough to slice more easily.

2. 2

   Separate the money muscle from the pork butt. Slice the money muscle into ¼-inch-thick pork steaks.

3. 3

   Combine the Uncle Yoshida’s Original Gourmet Sauce, sesame oil, and peeled, puréed Japanese pear to make the marinade.

4. 4

   Coat the pork steaks completely with the marinade.

5. 5

   Marinate the pork overnight.

6. 6

   Prepare a grill over medium-high heat. Grill the pork steaks for 3–5 minutes per side, brushing with additional marinade throughout the cook, until caramelized.

7. 7

   Cook the pork until it reaches 195–205°F.

8. 8

   Rest the pork for 5 minutes, then serve with rice, macaroni salad, or your favorite sides.

Notes

The description also provides a separate, more detailed Kalbi marinade option (brown sugar, shoyu, water, sesame oil, miso, garlic, ginger, puréed Japanese pear, and Thai chilies), but the numbered recipe specifically uses Uncle Yoshida’s sauce, sesame oil, and one Japanese pear; that alternative is not combined into this recipe. Pork butt weight is not stated. The source says to brush with additional marinade but does not specify a separate quantity.

Nutrition per serving

• main
• grilled
• barbecue
• pork
• East Asian-inspired
• budget-friendly