26/05/2026
THE MISO AND LIME COMBO HITS ON EVERY NOTEđź‘Ś
scotch steaks marinated, then caramelised and charred over hot coals, bringing a salty umami bomb with a lick of fresh lime. Another simple cook, but seriously good eating.
Korean-Style Miso & Lime Pork Shoulder Steaks
Serves 2 - 3
Ingredients:
Pork:
2 - 3 100% NZ Pork Shoulder Steaks
Marinade:
2 tbsp White Miso Paste
2 tbsp Soy Sauce
1 tbsp Gochujang
1 tbsp Honey
Juice and Zest of 2 Limes
3 cloves garlic, Finely Chopped
1 tbsp Fresh Ginger, Grated
1 tbsp Sesame Oil
1 tbsp Olive Oil
1 tsp Black Pepper
Garnish:
1 Spring onions, Sliced
Sesame Seeds, Toasted
Extra lime wedge
Method:
• In a bowl, mix miso, soy, gochujang, honey, lime juice and zest, garlic, ginger, sesame oil, olive oil, and pepper until smooth.
• Coat the NZ pork shoulder steaks generously. Cover and refrigerate for at least 2 hours, but overnight is better.
• Set your BBQ to medium high heat. Remove excess marinade from the NZ pork and grill for roughly 4–6 minutes per side, depending on thickness, turning regularly to build a sticky, caramelised glaze. Rest the pork for 5 minutes so it stays juicy.
• Slice and finish with spring onions, sesame seeds, and a fresh squeeze of lime.
• To really amp it up, serve with steamed rice, kimchi, or wrap it in lettuce cups for a proper Korean BBQ vibe.
