Ingredients
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1/3 cup dry white wine
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1 small pear, skin on (nashi is best but any ripe pear will do)
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cup dark soy sauce
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4 cloves garlic, peeled
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1 heaped teaspoon crushed ginger
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1 tablespoon sesame oil
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black pepper, to taste
The secret to this great Korean-style wine-based barbecue sauce is pear, which adds a rounded sweetness and marries perfectly with ginger. Enough to marinate one kilogram of rump steak or other meat of your choice such as chicken, lamb or pork. (Recipe by Anna King Shahab)
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Blend all ingredients. Place pork or other meat in an airtight container, toss marinade through and leave to marinate overnight, tossing once or twice
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After removing meat from marinade, retain the liquid to baste meat while it cooks. Garnish with chopped spring onions or herbs
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