Sliced Pork Shoulder Recipe

Name: ktown korean bbq sushi and hotpots Sliced Pork Shoulder Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Chinese
Ingredients: 1.2 kg pork shoulder, partially frozen; 2 tbs soy sauce; 1 tbs mirin (or rice wine); 1 tbs sake (optional); 1 tsp light brown sugar; 1 tsp sesame oil; 1 tsp fresh grated ginger; 1 tsp garlic, finely grated or minced; 0.5 tsp white pepper or ground black pepper; 0.5 tsp salt; 1 tsp toasted sesame seeds (optional); 2 tbsp thinly sliced scallions (for garnish); 50 ml chili oil or dipping sauce (for hot pot)

Inspired by ktown korean bbq sushi and hotpot

Time1h 15m

Serves4

Premium pork shoulder sliced thin for hot pot.

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Ingredients

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Pork and Marinade

2 2/3 lb (1.2 kg) pork shoulder, partially frozen

2 tbs Aged soy sauce

1 tbs mirin (or rice wine)

1 tbs sake (optional)

1 tsp light brown sugar

1 tsp Toasted sesame oil

1 tsp fresh grated ginger

1 tsp garlic, finely grated or minced

1/2 tsp white pepper or ground black pepper

1/2 tsp Celtic sea salt

Finishing & Serving

1 tsp toasted sesame seeds (optional)

2 tbsp thinly sliced scallions (for garnish)

3 3/8 tbsp (50 ml) chili oil or dipping sauce (for hot pot)

Method

Pork and Marinade

Prepare pork for thin slicing

Place the pork shoulder in the freezer for 30–45 minutes until it is firm but not rock-solid. This slight freezing makes thin, even slices possible. Remove from freezer and pat dry with paper towels.

Trim excess connective tissue or large chunks of fat from the surface so the slices will be uniform. Leave some marbling for flavor and tenderness.

Make the marinade

In a shallow bowl or tray combine soy sauce, mirin, sake (if using), light brown sugar, sesame oil, grated ginger, minced garlic, white pepper, and salt. Stir until sugar dissolves.

Place the partially frozen pork on a cutting board. Using a very sharp knife held at a 15–20° angle, slice the pork into paper-thin slices about 1–2 mm thick. For hot pot, aim for slices that will cook in 10–30 seconds. If slices stick together, separate them gently with your fingers.

Transfer slices into the marinade and turn to coat evenly. Arrange in a single layer or loosely folded layers so marinade contacts both sides. Marinate briefly: 10–20 minutes at room temperature or up to 1 hour refrigerated. Because the cut is thin, a long marinade is unnecessary and can make the texture mushy.

Finishing & Serving

Prepare for hot pot

Remove the marinated pork from the fridge 10 minutes before serving to come closer to room temperature. Drain excess marinade by lifting slices on tongs or a slotted spoon; do not rinse.

When the hot pot broth is at a rolling simmer, use chopsticks or tongs to submerge a single slice of pork for 10–30 seconds until it turns opaque and just cooked through. Thinner slices will cook faster—watch carefully to avoid overcooking.

Transfer cooked slices to individual bowls or plates. Sprinkle toasted sesame seeds and sliced scallions over the pork. Serve immediately with chili oil or your preferred dipping sauce.

Leftovers: keep unused marinated raw pork tightly covered in the refrigerator and use within 24 hours. Do not refreeze after it has been thawed and sliced.