Connecticut BBQ Korean Pork & Pineapple Summer Recipe.

Connecticut BBQ Korean Pork & Pineapple with More Summer Recipes Below.

It is always nice to try something new and here is a favorite recipe that works well in the summer with pork or chicken. Cut two to three pounds of pork butt or shoulder (or boneless chicken) into one inch cubes. Cut pineapple into same size cubes.

Make marinade by combining all ingredients below. Marinate meat for 8 hours and then make kabobs by alternating meat and pineapple on skewer.

Cook over wood charcoal for best results or gas bbq will do fine.

Marinade.

• ½ onion chopped
• ¼ cup Korean red pepper paste (gochujang*)
• ¼ cup brown sugar   
• ¼ cup white wine
• 1 tablespoon soy sauce
• 2 tablespoons fish sauce
• ½ teaspoon sesame oil
• 1 teaspoon toasted sesame seeds
• 3 green onions chopped
• 3 cloves garlic minced
• ¼ teaspoon minced ginger
• ¼ teaspoon black pepper
• 1 apple or pear chopped

Put marinade ingredients in food processor or blender and pulse until smooth. Marinate meat only for 8 hours in refrigerator. When ready to BBQ put alternate meat and pineapple chunks on skewer and cook, serve with rice & Kimchi (spicy Korean pickled cabage).  This makes good leftovers and sandwiches for the next day.

*Note: the Korean red pepper paste can be usually bought at Oriental Specialty stores or Amazon.

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