Spicy Pork Recipe

Trim and tenderize

Trim excess fat from the pork shoulder or loin. If the cut is thick, butterfly or pound to an even thickness of about 1 inch so it cooks evenly.

Prepare marinade

In a bowl, whisk together 3 tbs soy sauce, 1 tbs rice vinegar, 2 tbs vegetable oil, 1 tbs brown sugar, 1 tsp freshly ground black pepper, 1 tsp kosher salt, 3 minced garlic cloves, and 1 tsp grated fresh ginger until sugar dissolves.

Marinate pork

Place the pork in a resealable bag or shallow dish and pour the marinade over it, massaging to coat. Refrigerate for at least 1 hour, ideally 3–6 hours. For best flavor, marinate up to 12 hours, turning once.

Bring to room temperature

Remove pork from the refrigerator 30 minutes before grilling so it comes closer to room temperature for even cooking.

Preheat grill

Preheat grill to medium-high (about 400°F / 200°C). Oil the grates lightly to prevent sticking.

Grill the pork

Remove pork from marinade and blot lightly with paper towel. Grill over direct heat 4–6 minutes per side for a 1-inch-thick cut, turning once, until an instant-read thermometer inserted into the thickest part reads 145°F (63°C). Adjust time for thickness: thicker cuts may need a few more minutes.

Rest and slice

Transfer pork to a cutting board and tent loosely with foil. Rest 8–10 minutes to allow juices to redistribute. Slice across the grain into 1/4-inch thick slices.

Warm the oil and bloom garlic

In a small saucepan over low heat, warm 3 tbs vegetable oil until shimmering but not smoking. Add 6 cloves finely minced garlic and sauté gently 30–45 seconds until fragrant and just turning golden—be careful not to burn.

Build the sauce

Immediately remove pan from direct heat and stir in 1 tsp gochugaru (or chili flakes), 1 tsp Sambal Oelek, 2 tbs soy sauce, 1 tsp rice vinegar, 1 tsp honey, 1/2 tsp sesame oil, 2 tbs water and 1/4 tsp salt. Stir to combine; the hot oil will bloom the chili and mellow the garlic.

Finish with aromatics

Stir in 2 thinly sliced green onions and 1 tsp toasted sesame seeds. Taste and adjust: add more chili for heat, more honey for sweetness, or more vinegar for brightness. Let the sauce rest 5 minutes so flavors meld.

Optional texture

If you prefer a smoother sauce, let it cool slightly then pulse 1–2 times in a small food processor or use an immersion blender briefly. Rewarm slightly before serving if needed.

Arrange sliced pork on a platter. Spoon generous amounts of grandma's spicy garlic sauce over the pork, reserving some sauce for passing at the table. Garnish with chopped cilantro and lime wedges. Serve immediately.

Leftovers: Store pork and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat pork gently (covered in oven at 300°F/150°C or in a skillet with a splash of water) and warm sauce over low heat before serving.