KOREAN AL PASTOR

Adapted from Korean BBQ: Master Your Grill in Seven Sauces

FOR THE KO-RICAN SAUCE

2 tbs sweet paprika

2 tbs dried oregano

2 tbs chilli powder

2 tbs curry powder

¼ cup salt

½ cup distilled white vinegar 26 cloves garlic, minced ½ cup extra virgin olive oil

FOR THE TACOS

½ cup gochujang (red pepper paste)

½ cup fresh pineapple juice

1 onion, finely chopped

¼ cup honey

1kg boneless pork shoulder, cut against the grain into 0.6cm-thick slices

Flesh of 1 pineapple, cored and cut into

0.6cm-thick rings

½ cup loosely packed fresh cilantro leaves, finely chopped

Salt

Corn tortillas, warmed, for serving

Lettuce cups, for servings

Sliced onions, for serving

For the Ko-Rican sauce: Whisk together the paprika, oregano, chilli powder, curry powder, salt, vinegar, garlic and oil in a medium bowl, until well blended. The yield is 1 to ½ cups.

For the tacos: Combine 1 cup 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.

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 15cm 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.

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.

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.

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

Top the pork with the pineapplecilantro salsa and serve with the tortillas, lettuce cups and sliced yellow onions on the side.

Ingredients are too variable for a meaningful analysis.