Char-broiled Sliced Pork Roll Recipe

Slice pork

If pork loin is not already thinly sliced, partially freeze for 30–40 minutes until slightly firm, then slice across the grain into 1/8–1/4 inch (3–6 mm) thin slices. Aim for even thickness so slices cook uniformly.

Prepare marinade

In a medium bowl combine soy sauce, mirin (or sherry), brown sugar, minced garlic, grated ginger, sesame oil, vegetable oil, kosher salt, and black pepper. Whisk until sugar dissolves and ingredients are well incorporated.

Marinate pork

Place the pork slices in a shallow dish or resealable plastic bag. Pour the marinade over the pork, turning to coat each slice. Press out excess air (if using bag) and refrigerate for at least 30 minutes and up to 3 hours. For best flavor, marinate 1–2 hours. Remove pork from fridge 15 minutes before grilling to come closer to room temperature.

Mix glaze

In a small bowl combine hoisin sauce, honey, rice vinegar, and optional chili paste or Sriracha. Whisk until smooth and set aside.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 450–550°F / 230–290°C). If using a broiler, position rack 4–6 inches from heat and preheat broiler. Oil the grill grates lightly to prevent sticking.

Arrange pork

Remove pork from marinade, letting excess drip off. Arrange slices in a single layer on a tray so they are easy to transfer to the grill. Reserve the marinade and discard any that has contacted raw pork.

Initial sear (char-broil)

Place pork slices directly over the hottest part of the grill. Sear 1–2 minutes per side until well charred at the edges and cooked through (internal temperature about 145°F / 63°C for thicker slices). Thin slices may take only 45–90 seconds per side — watch closely to avoid overcooking.

Baste and finish

During the last 1–2 minutes of cooking, brush the top of each slice with the hoisin-honey glaze, turn once and brush the other side, allowing glaze to caramelize and become slightly sticky. Repeat once more for a glossy finish, taking care not to burn the sugar in the glaze.

Rest

Transfer the char-broiled pork to a clean plate and let rest 3–5 minutes. This helps juices redistribute and glaze set.

Garnish and serve

Arrange sliced pork on a platter or individual plates, sprinkle with toasted sesame seeds and sliced scallions. Serve with lime or lemon wedges on the side. Recommended accompaniments: steamed rice, pickled vegetables, or a simple green salad.