-
Prep time
1 hour 30 minutes
-
Cook time
45 minutes
-
Serves
4 to 6
Author Notes
I love the standard miso marinade but I wanted to make it a little spicier and more interesting, so I added garlic, ginger and some spice. I've used it on pork, fish, and chicken. It's a great variation on a classic. The dipping sauce adds an extra punch of spice. —Leith Devine
Ingredients
- Marinade
-
2 pounds
pork shoulder
-
1
garlic clove, peeled and crushed
-
1 tablespoon
grated ginger
-
3 tablespoons
soy sauce
-
2 tablespoons
sake
-
2 tablespoons
mirin
-
3 tablespoons
miso paste
-
1 tablespoon
brown sugar
-
2 tablespoons
gochujang or sriracha sauce
-
2
green onions, sliced finely
- Dipping Sauce
-
1 1/2 tablespoons
gochujang or sriracha sauce
-
1 teaspoon
rice vinegar
-
2 teaspoons
sugar
-
1 teaspoon
soy sauce
-
1
green onion, sliced
Directions
-
For the pork: Cut the pork shoulder into 2-inch cubes and thread onto skewers.
-
Make the marinade: Mix all the ingredients together and make sure they're well combined. There should be no lumps of miso, and the sugar should be dissolved. Marinate the pork for at least 1 hour or overnight in the fridge.
-
Grill the skewers over indirect heat until internal temperature reaches 145° F, approximately 45 minutes. They need to be watched carefully and turned 2 to 3 times because they can burn easily. Do not overcook or the pork gets tough—I've done it. (These could be made in the oven/broiler but are best on the BBQ.)
-
Make the dipping sauce: Combine all ingredients and refrigerate before serving. Use more or less gochujang depending on your taste.
See what other Food52ers are saying.