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Korean Pork Barbecue

BlueSmoke Posts: 1,678
edited November -1 in EggHead Forum
Looking for the gyros recipe mentioned by KennyG below, I found this on the Cooking Light web site. A couple of comments: I haven't made it, but plan to. I think pork loin would work as well as tenderloin. For meat sliced this thin, I think the basket is a must. When I make it, I'm planning a 350° temp.[p]Ken[p]Daeji Bulgogi
(Spicy Korean Pork Barbecue)
from Cooking Light, 03/05/03[p]INGREDIENTS
1 pound pork tenderloin, trimmed
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons sambal oelek or Thai chile paste
1 teaspoon minced peeled fresh ginger
1 teaspoon dark sesame oil
1/2 teaspoon crushed red pepper
3 garlic cloves, minced
Cooking spray[p]INSTRUCTIONS[p]Wrap pork in plastic wrap; freeze 1 1/2 hours or until firm. Remove plastic wrap; cut pork diagonally across grain into 1/16-inch-thick slices.[p]Combine pork, sugar, and next 6 ingredients (sugar through garlic) in a large zip-top plastic bag. Seal and marinate in refrigerator 1 hour, turning bag occasionally.[p]Prepare grill.[p]Place a wire grilling basket on grill rack. Remove pork from bag; discard marinade. Place pork on grilling basket coated with cooking spray; grill 5 minutes or until desired degree of doneness, turning frequently.[p]
YIELD: 4 servings (serving size: 3 ounces)[p]NUTRITIONAL INFO
CALORIES 205 (29 percent from fat); FAT 6.6g (sat 2.1g, mono 2.7g, poly 1g); PROTEIN 26.5g; CARB 8.9g; FIBER 0.3g; CHOL 80mg; IRON 1.6mg; SODIUM 471mg; CALC 16mg