Pork in Green Mandarin Marinade

Pork in Green Mandarin Marinade

Pork with a green mandarin glaze, served with rice and fresh or briefly sautéed kimchi. Ingredients for two to three servings.

Pork with a green mandarin glaze, served with rice and fresh or briefly sautéed kimchi. Ingredients for two to three servings.

Tips

Other source methods: grill for 3–5 minutes per side and glaze at the end; oven at 200°C for 12–18 minutes according to size, with the last two minutes under the grill; air fryer at 190°C for 10–12 minutes, turning halfway. Check doneness rather than relying on time alone. Kimchi is Korean fermented vegetables, commonly napa cabbage with garlic, ginger and spices.

Pork in Green Mandarin Marinade Recipe

Servings: 2–3 servings

Ingredients

  • 500 g pork neck or shoulder
  • 45 ml KOTSAM Green Mandarin (3 tbsp)
  • 45 ml soy sauce (3 tbsp)
  • 15 ml mirin (1 tbsp)
  • 15 ml sesame oil (1 tbsp)
  • 12 g honey
  • 1 tbsp finely chopped garlic
  • 1 tsp finely chopped ginger
  • ½ onion, finely grated
  • Ground black pepper
  • 2 tbsp water plus 1 tsp starch for the optional glaze
  • Spring onion, sesame and green mandarin peel to garnish
  • Rice, leafy vegetables, kimchi or spicy cucumbers to serve

Method

  • Cut the pork into 1.5–2 cm pieces or lightly score larger steaks.
  • Mix concentrate, soy sauce, mirin, sesame oil, honey, garlic, ginger, onion and pepper. Reserve 2–3 tbsp clean marinade before adding the meat.
  • Add pork and refrigerate: small pieces for 2–4 hours, larger steaks for 3–6 hours, or 30–60 minutes if short of time. Avoid more than 12 hours, as the texture may change.
  • Remove the meat 20–30 minutes before cooking and preheat your pan, grill or oven.
  • Pan: use medium heat and a little oil; cook for 2–3 minutes per side, about 6–8 minutes overall according to piece size. For whole-cut pork, check at least 63 °C internally with a thermometer and rest for three minutes.
  • For the photo variation, sauté kimchi alongside the meat for 1–2 minutes, then mix or serve next to it.
  • For the optional glaze, gently simmer the reserved clean marinade with the starch mixture until slightly thickened. Brush onto the meat during the final 1–2 minutes.
  • Garnish with spring onion, sesame and mandarin peel; serve with the listed sides.

Products used

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