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Simon Walden (@thetradiebbq) shares his delicious umami Korean-Style Miso & Lime NZ Pork Shoulder Steaks.
Pork
2 - 3 Pork Shoulder Steaks
Marinade:
2 tbsp White Miso Paste
2 tbsp Soy Sauce
1 tbsp Gochujang
1 tbsp Honey
Juice and Zest of 2 Limes
3 cloves garlic, Finely Chopped
1 tbsp Fresh Ginger, Grated
1 tbsp Sesame Oil
1 tbsp Olive Oil
1 tsp Black Pepper
Garnish:
1 Spring onions, Sliced
Sesame Seeds, Toasted
Extra lime wedge
Pork
2 - 3 Pork Shoulder Steaks
Marinade:
2 tbsp White Miso Paste
2 tbsp Soy Sauce
1 tbsp Gochujang
1 tbsp Honey
Juice and Zest of 2 Limes
3 cloves garlic, Finely Chopped
1 tbsp Fresh Ginger, Grated
1 tbsp Sesame Oil
1 tbsp Olive Oil
1 tsp Black Pepper
Garnish:
1 Spring onions, Sliced
Sesame Seeds, Toasted
Extra lime wedge
In a bowl, mix miso, soy, gochujang, honey, lime juice and zest, garlic, ginger, sesame oil, olive oil, and pepper until smooth.
Coat the pork shoulder steaks generously. Cover and refrigerate for at least 2 hours, but overnight is better.
Set your BBQ to medium high heat. Remove excess marinade from the pork and grill for roughly 4–6 minutes per side, depending on thickness, turning regularly to build a sticky, caramelised glaze. Rest the pork for 5 minutes so it stays juicy.
Slice and finish with spring onions, sesame seeds, and a fresh squeeze of lime.
To really amp it up, serve with steamed rice, kimchi, or wrap it in lettuce cups for a proper Korean BBQ vibe.
Simon Walden (@thetradiebbq) shares his delicious umami Korean-Style Miso & Lime NZ Pork Shoulder Steaks.
2-3 NZ Pork Shoulder Steaks
Pork
2 - 3 Pork Shoulder Steaks
Marinade:
2 tbsp White Miso Paste
2 tbsp Soy Sauce
1 tbsp Gochujang
1 tbsp Honey
Juice and Zest of 2 Limes
3 cloves garlic, Finely Chopped
1 tbsp Fresh Ginger, Grated
1 tbsp Sesame Oil
1 tbsp Olive Oil
1 tsp Black Pepper
Garnish:
1 Spring onions, Sliced
Sesame Seeds, Toasted
Extra lime wedge
In a bowl, mix miso, soy, gochujang, honey, lime juice and zest, garlic, ginger, sesame oil, olive oil, and pepper until smooth.
Coat the pork shoulder steaks generously. Cover and refrigerate for at least 2 hours, but overnight is better.
Set your BBQ to medium high heat. Remove excess marinade from the pork and grill for roughly 4–6 minutes per side, depending on thickness, turning regularly to build a sticky, caramelised glaze. Rest the pork for 5 minutes so it stays juicy.
Slice and finish with spring onions, sesame seeds, and a fresh squeeze of lime.
To really amp it up, serve with steamed rice, kimchi, or wrap it in lettuce cups for a proper Korean BBQ vibe.
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