Korean Barbecue Marinated Pork Neck

Ingredients

• 4 pork neck chops
• 2 tbsp roasted sesame seeds
• 4 tbsp gochujang
• 2 tbsp sesame chili oil
• 2 tbsp soy sauce
• 1 clove garlic, crushed or grated
• 1 tbsp grated ginger
• 1 tbsp honey
• 3 tbsp rice vinegar
• 2 tbsp sunflower oil
• 1/2 pear, grated (peeled)
• 4 dl sushi rice
• 5 dl water
• 1 cucumber or 2-3 snack cucumbers
• 2 tbsp crispy chili oil
• 2 spring onions
• Kimchi

1. 1In a pot, combine gochujang, soy sauce, sesame chili oil, garlic, ginger, honey, rice vinegar, and sunflower oil for the barbecue sauce and simmer for 7-8 minutes.
2. 2Remove half of the sauce for serving to avoid contamination with raw meat.
3. 3Cut the pork neck chops in half lengthwise and marinate in the remaining sauce. Let the meat marinate for at least 30 minutes, or up to 24 hours for more flavor.
4. 4Optionally, thread the marinated pork onto skewers and grill over direct heat for 5-6 minutes per side, depending on thickness.
5. 5Brush the grilled meat with extra marinade and sprinkle with sesame seeds.
6. 6Rinse the sushi rice under cold water, then drain and place in a pot with 5 dl of water. Bring to a boil, cover, and reduce heat to simmer for 12 minutes. Let it rest for 10 minutes off the heat.
7. 7Slice the cucumber and toss with rice vinegar and crispy chili oil. Thinly slice the spring onions.
8. 8Serve the rice topped with grilled pork, cucumber salad, grated pear, a sprinkle of spring onions, and a side of kimchi.