Active Time
N/A
Total Time
45 MIN
Yield
Serves : 4
© John Kernick

How to Make It

Step 1    

Put the fermented black beans in a bowl and cover with water. Let stand for 15 minutes. Drain and coarsely chop the beans.

Step 2    

In a food processor, combine the black beans, garlic and ginger and pulse until finely chopped. Add the chile paste, vinegar, soy sauce, sesame oil and sugar and blend well.

Step 3    

On a work surface, pound the pork slices 1/8 inch thick. Lay one-fourth of the pork slices in a large, shallow dish and coat with one-fourth of the black bean marinade. Repeat with the remaining pork and marinade for three more layers. Cover and refrigerate for up to 24 hours.

Step 4    

Light a grill or preheat a grill pan. Remove the pork from the marinade, leaving just a thin coating on the meat. Brush the pork with oil and grill over moderate heat, turning every 2 minutes, until nicely charred and cooked through, about 6 minutes.

Notes

Chinese fermented black beans and gochujang are available at Asian markets and from amazon.com. Or substitute an equal amount of Chinese black bean sauce or any kind of Asian chile paste.

Serve With

Vegetables or chilled noodles.

Suggested Pairing

Tannins in red wine can intensify the heat in chiles, so for this dish, look for a fruit-forward Grenache-based wine.

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Aggregate Rating value: 3

Review Count: 2765

Worst Rating: 0

Best Rating: 5

Author Name: Jim Zimmerman

Review Body: This is a brilliant recipe.  Absolutely delicious.  I prepared as directed, although I could not find fermented black beans and used garlic black bean paste and decreased the amount of garlic.  Only had 2 hours to marinate the pork and it was still super tender and amazing.  Can only imagine what 24 hours would taste like!  I'd eat the marinade as soup if I could, but can't wait to try it on chicken or steak.  Also made a soba noodle salad like the one in the photo and it was the perfect accompaniment.

Review Rating: 5

Date Published: 2016-06-18