Korean Grilled Pork in Pear Marinade

Method

1. Peel 1 pear and 1 small onion and cut them into cubes.
2. Put 8 cloves garlic, the pear, the onion and 15g ginger into a blender and blend until completely smooth.
3. Pour the blended marinade into a bowl and add 60ml soy sauce, 15ml sesame oil, 5g black pepper and 100ml gochujang.
4. Chop 2 spring onions finely.
5. Add the spring onion and 27g kOBE Monk Fruit Blend to the marinade and stir well.
6. Cut 800g pork into bite sized pieces. Put the pork and the marinade into a large food bag and leave it for 24 hours.
7. Thread the pork onto skewers and grill until the meat is evenly browned.
8. Make the side salad: shred 200g red cabbage, 4 spring onions and 1 carrot. Mix 30ml soy sauce, 30ml vinegar, 15ml sesame oil and 27g kOBE Monk Fruit Blend, pour the dressing over the vegetables and toss with 3 cloves minced garlic.
9. To eat, wrap the pork in lettuce leaves with the salad and 400g kimchi.

Tips

• Pear tenderizes the pork naturally, and kiwi or pineapple stand in, though then the marinade runs only 2 to 3 hours.
• A full 24 hours is what takes the flavor in and turns the pork properly tender.
• Gochujang is sold at supermarkets, and less of it suits anyone who avoids heat.
• Marinating in a plastic bag makes it easy to massage and turn, flipping the bag every few hours for evenness.
• Grill over medium heat and turn steadily, since high heat chars the surface while the inside stays raw.