Pork Butt

Pork Bulgogi

This is delicious.  It's a bit spicy, but not over the top hot.  It uses some ingredients that you will need to find in a well stocked internation section of a super market, or at your local Oriental food store, but it's worth the trouble.  The most difficult ingredient to find is spicy chili crisp and the most popular brand is Lao Gan Ma (laoganma).  Our local super market, Walmart, Target, and Oriental food store all carry it.

Use pork shoulder steaks or pork chops with a lot of fat.  The longer you can marinate the pork, the better.  Four hours is the minimum, but over night, or even two days is better.
2 to 3 lbs
 pork shoulder steaks or fatty pork chops
½ onion, sliced
1
 apple, peeled, cored, and roughly chopped
3
 green onions, white and green parts, cut into 1" pieces
6 tbl
gochugang sauce (get the suace, not the paste)
2 tbl
 spicy chili crisp ochugara
3 tbl low sodium soy sauce
3 tbl rice wine (mirin or mirim)
3 tbl sugar
2 tbl sesame oil
2 tbl garlic, minced
2 tbl grated ginger

Make the marinade by mixing everything but the pork steaks together.  Pour the marinade over the pork, cover, and let the marinade do its work.  Marinate the pork for at least 4 hours, but longer is better, up to 2 days.

Take the pork out of the marinade and scrape the larger pieces (onion, apple, green onions) off.  Grill over medium heat.  Don't crank the heat up too high, as the sugar will burn.  When the pork is done, take it off the heat, put it on a plate, cover with aluminum foil, and let it rest for 5 minutes.  Serve.

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