Spicy Korean Grilled Pork

• TOTAL TIME: 45 MIN plus 24 hr marinating
• SERVINGS: 4

Pounding slices of pork tenderizes the meat, making it thin enough to take on the flavor of the marinade and allowing it to cook fast enough to stay moist.

1. 1 cup Chinese fermented black beans (5 ounces); see Note
2. 1 head of garlic, cloves peeled and coarsely chopped
3. One 4-inch piece of fresh ginger, peeled and coarsely chopped
4. 1/2 cup Korean chile paste (gochujang); see Note
5. 1/4 cup plus 2 tablespoons rice vinegar
6. 1/4 cup soy sauce
7. 3 tablespoons toasted sesame oil
8. 3/4 cup light brown sugar
9. One 3-pound trimmed boneless pork shoulder roast, cut crosswise into twelve 1/4-inch-thick slices
10. Vegetable oil, for brushing

1. Put the fermented black beans in a bowl and cover with water. Let stand for 15 minutes. Drain and coarsely chop the beans.
2. In a food processor, combine the black beans, garlic and ginger and pulse until finely chopped. Add the chile paste, vinegar, soy sauce, sesame oil and sugar and blend well.
3. On a work surface, pound the pork slices 1/8 inch thick. Lay one-fourth of the pork slices in a large, shallow dish and coat with one-fourth of the black bean marinade. Repeat with the remaining pork and marinade for three more layers. Cover and refrigerate for up to 24 hours.
4. Light a grill or preheat a grill pan. Remove the pork from the marinade, leaving just a thin coating on the meat. Brush the pork with oil and grill over moderate heat, turning every 2 minutes, until nicely charred and cooked through, about 6 minutes.

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