BBQ:

1 pork shoulder steak

12 oz can of cola

½ cup rice vinegar

½ cup soy sauce

1 tsp sesame oil

1 clove garlic, crushed

Combine all ingredients into a non-reactive shallow dish and stir.  Add the pork steak and toss & turn for about one hour at room temperature.

Kim Chi:

Napa cabbage, tender parts torn into 1-2” squares

Sea salt

Ginger powder

Red Pepper Flakes (available at a Korean grocery)

Spread the cabbage in a large bowl or pan and sprinkle with salt, ginger and red pepper.  Let stand at room temperature for about one hour.

Sauce:

2 Tbsp Gochujang (Hot Pepper Paste – available at a Korean grocery)

½ cup rice vinegar

½ cup soy sauce

1 Tbsp honey

2 cloves garlic, chopped into a paste

1/8 cup canola oil

1 Tbsp toasted sesame seeds

Wisk all ingredients into a bowl and let set at room temperature for about one hour.

Prepare a hot fire.  Remove the pork from the marinade and bring the marinade to a boil.  Place the pork over the hot coals and baste with the marinade, turning every 1 ½ minutes for 12 minutes.  Remove the pork from the fire and slice into strips.

Take a lettuce leaf (use either iceberg or Boston lettuce) and place two pork strips in the leaf.  Cover with some Kim Chi.  Bring the sauce to the table to spoon onto the mixture while eating.  Delicious!

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