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Prep time
1 hour 30 minutes
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Cook time
45 minutes
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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
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Ingredients
- Marinade
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2 pounds
pork shoulder
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1
garlic clove, peeled and crushed
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1 tablespoon
grated ginger
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3 tablespoons
soy sauce
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2 tablespoons
sake
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2 tablespoons
mirin
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3 tablespoons
miso paste
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1 tablespoon
brown sugar
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2 tablespoons
gochujang or sriracha sauce
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2
green onions, sliced finely
- Dipping Sauce
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1 1/2 tablespoons
gochujang or sriracha sauce
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1 teaspoon
rice vinegar
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2 teaspoons
sugar
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1 teaspoon
soy sauce
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1
green onion, sliced
Directions
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For the pork: Cut the pork shoulder into 2-inch cubes and thread onto skewers.
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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.
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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.)
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Make the dipping sauce: Combine all ingredients and refrigerate before serving. Use more or less gochujang depending on your taste.
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