KOREAN AL PASTOR

Serves: 6-8

For the Ko-Rican sauce:

2 tbsp (30 mL) sweet paprika 2 tbsp (30 mL) dried oregano 2 tbsp (30 mL) chili powder 2 tbsp (30 mL) Madras curry powder

1/4 cup (60 mL) salt

1/2 cup (125 mL) distilled white vinegar

26 cloves garlic, minced

1/2 cup (125 mL) extra-virgin olive oil

For the tacos

1/2 cup (125 mL) gochujang (Korean red pepper paste) 1/2 cup (125 mL) fresh pineapple juice

1 yellow onion, finely chopped 1/4 cup (60 mL) honey

3 pounds (1.4 kg) boneless pork shoulder, cut against the grain into 1/4-inch-thick slices Flesh of 1 pineapple, cored and cut into 1/2-inch-thick rings 1/2 cup (125 mL) loosely packed fresh cilantro leaves, finely chopped

Kosher salt

Corn tortillas, warmed, for serving

Lettuce cups, for serving Sliced yellow onions, for serving

For the Ko-Rican sauce:

1. Whisk together the paprika, oregano, chili powder, curry powder, salt, vinegar, garlic and oil in a medium bowl, until well blended. The yield is 1 1/2 cups (375 mL).

For the tacos:

2. Combine 1 cup (250 mL) of the sauce, the gochujang, pineapple juice, chopped yellow onion and honey in a large, shallow dish and mix well. Add the pork slices and turn to coat evenly. Cover and marinate in the refrigerator for 1 hour.

3. Prepare the grill for direct heat: If using a charcoal grill, light the charcoal or briquettes; when the briquettes are ready, distribute them on the grill. For a medium-hot fire, you should be able to hold your hand 6 inches above the coals for 6 or 7 seconds. Close the lid and open the vents about a quarter of the way. Have ready a spray water bottle for taming any flames.

4. Place the pineapple slices on the grill grate; cook for 2 minutes on each side, turning once, until lightly charred. Transfer the grilled fruit to a cutting board; once it is cool enough to handle, finely chop it. Toss together that pineapple and cilantro in a bowl.

5. While the pineapple is cooling, place the pork slices on the grill grate and season lightly with salt, discarding any sauce left in the dish. Cook for about 3 minutes on each side, turning once, until lightly charred. Transfer the pork to a serving platter and let it rest for 3 minutes.

6. While the pork is resting, place the corn tortillas on the grill to warm them slightly on each side, and soften, before serving.

7. Top the pork with the pineapple-cilantro salsa and serve with the tortillas, lettuce cups and sliced yellow onions on the side. Adapted from Korean BBQ: Master Your Grill in Seven Sauces by Bill Kim with Chandra Ram (Ten Speed Press, 2018).