When people think of Korean marinated pork, soy sauce-based versions usually come to mind first.
Today I’m sharing a different take: pork neck seasoned with a salt-based marinade instead.
It’s cleaner and lets the natural flavor of the meat shine through more than a soy sauce marinade, and since it’s much less likely to burn or stick to the pan, it’s an easy, worry-free dish to make.
Ingredients
- Pork neck – 500~600g (about 1.1–1.3 lbs; also called pork collar or moksal, a well-marbled cut common in Korean grilling; pork shoulder can substitute)
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Dark brown sugar – 2.5 T
- Water – 250 ml (about 8.5 fl oz)
- Salt – 1.5 T
- Minced garlic – 2 T
- Green onion – 1 stalk (minced)
- Pepper – 1/2 T
- Sesame oil – 3 T
(1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
1In a bowl, mix together the marinade ingredients — dark brown sugar, water, salt, minced garlic, minced green onion, pepper, and sesame oil — then add the pork and let it marinate for at least 1 hour.
2Place the pork in an unheated, oil-free pan first, then turn the heat to medium-high to start cooking.TipThe key here is to shake off the marinade and cook the meat alone first, before adding anything else.
3As the pork cooks and the marinade reduces and starts to dry out, add back just the green onion and garlic from the marinade.TipThink of this step more like gently steaming the meat than grilling it.
4Once the pork is cooked through and moist, it’s done! Unlike soy sauce marinades, which can easily burn or stick to the pan, this salt-based version is much more forgiving and easy to cook.
It turns out moist and tender, with a subtle, savory aroma from the green onion and garlic that makes it really delicious.
Since it’s not spicy or overly seasoned, it’s also a great side dish for kids.
If you’re looking for a simple yet different take on Korean marinated pork, give this one a try!
Ingredients
- Pork neck – 500~600g (about 1.1–1.3 lbs; also called pork collar or moksal, a well-marbled cut common in Korean grilling; pork shoulder can substitute)
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
Sauce
- Dark brown sugar – 2.5 T
- Water – 250 ml (about 8.5 fl oz)
- Salt – 1.5 T
- Minced garlic – 2 T
- Green onion – 1 stalk (minced)
- Pepper – 1/2 T
- Sesame oil – 3 T
- (1 T = 15 ml / 0.5 fl oz, 1 t = 5 ml / 0.17 fl oz)
How to Make It
- In a bowl, mix together the marinade ingredients — dark brown sugar, water, salt, minced garlic, minced green onion, pepper, and sesame oil — then add the pork and let it marinate for at least 1 hour.
- Place the pork in an unheated, oil-free pan first, then turn the heat to medium-high to start cooking.
Tip.The key here is to shake off the marinade and cook the meat alone first, before adding anything else. - As the pork cooks and the marinade reduces and starts to dry out, add back just the green onion and garlic from the marinade.
Tip.Think of this step more like gently steaming the meat than grilling it. - Once the pork is cooked through and moist, it's done! Unlike soy sauce marinades, which can easily burn or stick to the pan, this salt-based version is much more forgiving and easy to cook.
