4 pork scotch fillet steaks, about 200 grams each
2 tablespoons gochujang (Korean red pepper paste)
2 tablespoons mirin
1 tablespoon brown sugar
1 teaspoon sesame oil
2 cloves garlic, crushed
1 tablespoons grated fresh ginger
1 teaspoon soy sauce
Quick Pickles, recipe below
½ cup apple cider vinegar
¼ cup water
1½ teaspoons caster sugar
¾ teaspoon sea salt
1 teaspoon fennel seeds
½ teaspoon black peppercorns
1 fennel bulb, very thinly sliced, fronds reserved
1 long red chilli, thinly sliced
1 medium carrot, julienned
Marinade: Whisk all the ingredients together in a large bowl. Add the pork steaks and turn to coat well. Cover and refrigerate for 1 hour or up to 12 hours. Bring back to room temperature before cooking.
Lift out of the marinade and cook over a medium heat on a preheated barbecue for 3–4 minutes each side or until just cooked through. If cooked over too high a heat the outside will burn before the meat is cooked in the middle.
Transfer to a plate and rest for 5 minutes.
To serve: If serving the pork with the Quick Pickles, scatter them over a serving platter. Slice the steaks against the grain and arrange over the pickles, drizzling them with the meat resting juices. Top with reserved fennel fronds.
This is my go-to pickle recipe and I use them to accompany just about all my barbecue recipes.
Put all the ingredients except the fennel, chilli and carrot, in a small saucepan and bring to the boil. Put the vegetables in a heatproof bowl and pour over the hot liquid, turning to combine.
Leave for 30 minutes, turning occasionally. Drain before using.