Grilled Moksal with Macadamia Nut Sauce

Ingredients

In this adaptation, the traditional Korean Moksal is given an Australasian twist by incorporating macadamia nuts into the sauce. The macadamia nut sauce adds a unique creaminess and nutty flavor that complements the grilled pork. Additionally, the grilling technique used in Australasian cuisine enhances the smoky and charred flavors of the dish. We alse have the original recipe for Moksal, so you can check it out.

• 500g (1.1 lb) Moksal (Korean pork neck or shoulder) 500g (1.1 lb) Moksal (Korean pork neck or shoulder)
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 cup macadamia nuts 1 cup macadamia nuts
• 1/4 cup coconut cream 1/4 cup coconut cream
• 1 tablespoon honey 1 tablespoon honey
• 1 tablespoon lime juice 1 tablespoon lime juice
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat: 25g (total), 5g (saturated)
• Carbohydrates: 5g (total), 2g (sugars)
• Protein: 28g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, combine the soy sauce, grated ginger, minced garlic, and sesame oil. Mix well.
2. 2.
   Place the Moksal in a shallow dish and pour the marinade over it. Ensure the pork is evenly coated. Let it marinate for at least 1 hour, or overnight for maximum flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   In the meantime, prepare the macadamia nut sauce. In a blender or food processor, combine the macadamia nuts, coconut cream, honey, lime juice, salt, and pepper. Blend until smooth and creamy. Adjust the seasoning to taste.
5. 5.
   Remove the Moksal from the marinade and discard any excess marinade. Grill the pork for about 4-5 minutes per side, or until cooked through and slightly charred.
6. 6.
   Transfer the grilled Moksal to a cutting board and let it rest for a few minutes. Then, slice it into thin strips.
7. 7.
   Serve the grilled Moksal with the macadamia nut sauce drizzled over the top. Garnish with fresh cilantro.

Treat your ingredients with care...

• Macadamia nuts — Make sure to use unsalted macadamia nuts for the sauce. If you prefer a smoother sauce, you can soak the macadamia nuts in water for a few hours before blending.

Tips & Tricks

• For an extra burst of flavor, you can add a splash of fish sauce or a pinch of chili flakes to the marinade.
• If you don't have access to a grill, you can also cook the Moksal on a stovetop grill pan or in the oven under the broiler.
• Feel free to adjust the sweetness and tanginess of the macadamia nut sauce by adding more honey or lime juice according to your taste preference.
• Serve the grilled Moksal with a side of steamed rice or a fresh salad to complete the meal.
• Leftover grilled Moksal can be stored in the refrigerator for up to 3 days and enjoyed cold or reheated.

Serving advice

Serve the grilled Moksal with the macadamia nut sauce generously drizzled over the top. Garnish with fresh cilantro for a pop of color and added freshness. Pair it with steamed rice or a side of grilled vegetables for a complete and satisfying meal.

Presentation advice

Arrange the sliced grilled Moksal on a platter, slightly overlapping the pieces. Drizzle the macadamia nut sauce over the top, allowing it to cascade down the sides. Garnish with sprigs of fresh cilantro for an elegant touch. Serve with a side of steamed rice and grilled vegetables for a visually appealing presentation.