Late Night Steak, Pork, & Chicken
March 6, 2025
Last get-together before spring break 🥥
Ingredients
- Chicken Thigh
- Bell Pepper
- Onion
- Ginger
- Garlic
- Brown Rice
- Radish
- Shoyu Sauce with herbs, green onion, and parsley
- Green Onion
- Red Lettuce
- Eggs
- Asparagus
- 4 New York Strip Steaks
- Honey-Marinated Pork
Ratings
- Steak: 9/10
- Honey Pork: 6/10 (honey burned off)
- Shoyu Chicken: 8/10 (too acidic)
- Pickled Radishes: 5/10 (too sour!)
- Asparagus Pickles: 5/10 (barely ate them)
- Onsen Egg: N/A (ended up hard-boiled :/)
Cooking Process
- Braise shoyu chicken with herbs and marinade.
- Grill New York strip steaks with garlic herb butter.
- Marinade and Grill Honey Pork
- Serve with pickled radish, spicy asparagus, and garlic spinach.
The Story Behind the Dish
Tonight's the last get-together before spring break. Friends are flying in, and we're making a meal out of whatever's left in the fridge. The plan: throw a bunch of meat on the grill.
Finding propane was a nightmare. After a two-hour wild goose chase, I got it at REI (F*ck Me). To my suprise, I found four beautifully marbled strip steaks and a nice pork shoulder at Publix. Salted the steaks, let the pork soak, and fired up the camping grill (its just a hotpot grill).
The steaks turned out unexpectedly fantastic—Publix GreenWise delivering a rare win. We grilled over foil, basting in garlic herb butter and dipping in ssamjang. The honey pork, however, suffered. The honey burned off too fast, leaving it mid at best IMO.
Shoyu chicken was solid but slightly too acidic. Next time, I'll go easier on the vinegar. I tried to make onsen tamago, but it just hard boiled. As much as we try our best to ball, we'll have to ball better next time.