½ cup plus 2 Tbsp. soy sauce, divided
½ Asian pear, peeled and grated
¼ large white onion, diced
3 green onions, chopped, plus more for garnish
4 cloves garlic, minced
3 Tbsp. mirin rice wine vinegar, divided
2½ Tbsp. grated fresh ginger, divided
2½ Tbsp. sesame oil, divided
3 Tbsp. Sriracha or gochujang, divided
5 ¾- to 1-inch thick pork steaks (bone-in or boneless)
2 Tbsp. ketchup
Cooked white rice, for serving
• In a large bowl, make a marinade by combining ½ cup soy sauce, the pear, white onion, green onion, garlic, 2 tablespoons vinegar, 2 tablespoons ginger, 2 tablespoons sesame oil and 2 tablespoons Sriracha.
• Place the pork steaks in a large shallow baking dish and add the marinade, turning the meat to coat on all sides. Cover with plastic wrap and refrigerate at least 8 hours or overnight.
• Prepare a charcoal grill for high, indirect heat*, or preheat a gas grill for medium-high heat.
• In a shallow baking dish, prepare the finishing sauce by combining the ketchup, the remaining 2 tablespoons soy sauce, the remaining 1 tablespoon vinegar, the remaining 1 tablespoon Sriracha, the remaining ½ tablespoon ginger and the remaining ½ tablespoon sesame oil. Set aside.
• Remove the pork steaks and gently shake to remove excess marinade. Grill steaks over direct heat 15 minutes, flipping every 2 to 3 minutes to avoid over-charring.
• Move the pork steaks to indirect heat (upper tier on a gas grill), cover and cook another 25 minutes, until the meat is no longer red in the center.
• Place the steaks in the finishing sauce and turn to coat on all sides. Cover with plastic wrap and let rest 10 minutes.
• Remove and serve pork steaks atop white rice and garnished with green onions.