1. From Fresh Garden Minari to the Dinner Table
Some meals become special because of the way their flavors come together. For us, grilled Korean-style pork with fresh Minari salad is one of those meals.
Minari is Korean water parsley, a leafy green with slender stems and a fresh, slightly peppery aroma. It is often used in Korean soups, salads, and side dishes. When we have fresh Minari available from our Calgary backyard garden, we like to serve it with grilled pork.
Calgary Garden: Rooting Water Parsley
The pork is marinated in soy sauce, honey, garlic, onion, and a few simple seasonings. As it cooks, the marinade creates a savory coating with a gentle sweetness. The Minari salad adds a crisp texture and a bright, tangy flavor that balances the rich pork.
This recipe uses 700 grams of pork shoulder, also called pork butt in some Canadian grocery stores. Although the Korean name for this style of dish refers to grilled pork, we use pork shoulder rather than bone-in ribs. This cut is easy to slice, absorbs the marinade well, and works nicely in a home kitchen.
The meal is simple enough for a regular family dinner but also makes a good centerpiece for a weekend meal.
2. Ingredients and Canadian Shopping Guide
For the Marinated Pork
700 g pork shoulder, thinly sliced
300 g onion, sliced
6 tablespoons soy sauce
2 tablespoons honey
3 tablespoons cooking wine or mirin
2 tablespoons minced garlic
A small pinch of ground ginger
1/4 teaspoon ground black pepper
1 tablespoon sesame oil
Pork shoulder is a good choice because it has enough fat to remain juicy during grilling. Look for boneless pork shoulder at a Canadian supermarket or Asian grocery store. If the meat is difficult to slice, place it in the freezer for about 20–30 minutes to firm it up before cutting.
Soy sauce provides the main salty, savory flavor. Honey adds sweetness and helps the marinade develop a glossy coating as the pork cooks. Cooking wine or mirin adds depth to the seasoning, while garlic and ginger give the pork a familiar Korean-style aroma.
The onion is more than a seasoning. As it sits with the pork, it releases moisture and absorbs the marinade. During cooking, it softens and becomes sweet. We like to cook the onion together with the meat so that none of its flavor is wasted.
For the Minari Salad
100 g fresh Minari (Korean water parsley)
1/2 tablespoon soy sauce
1/2 tablespoon vinegar
1 teaspoon granulated sugar
1/2 teaspoon Korean red pepper powder (Gochugaru)
1 teaspoon sesame seeds
1 teaspoon sesame oil
Fresh Minari is the key ingredient in this side dish. Korean grocery stores in Calgary may carry it in the fresh vegetable section, depending on the season and supply. If you grow it at home, harvest tender stems and leaves for the best texture. If fresh Minari is unavailable, you can substitute it with arugula or baby salad greens.
Gochugaru is Korean red pepper powder. It adds a mild, fruity pepper flavor and a red tint to the salad. It is different from ordinary chili powder, which may have a different heat level and texture.
Rice vinegar or another mild vinegar works well in the salad. Use a plain, unseasoned variety so you can control the sweetness and saltiness yourself.
3. Preparing the Pork Marinade
Start by preparing the marinade in a large bowl.
Add the soy sauce, honey, cooking wine, minced garlic, ground ginger, black pepper, and sesame oil. Stir until the honey is mixed evenly into the liquid.
Slice the onion into thin strips. Add the onion and pork shoulder to the bowl. Use clean hands or a large spoon to mix everything until the meat is coated on all sides.
Cover the bowl and refrigerate for at least 30 minutes. If you have more time, allow the pork to marinate for 2–4 hours. This gives the meat more time to take on the flavors of the soy sauce, garlic, and onion.
For convenience, you can prepare the pork earlier in the day and cook it just before dinner. Keep it refrigerated while it marinates, and avoid leaving raw pork at room temperature for an extended period.
If the pork slices are thick, allow a little more cooking time. Thin slices cook faster and develop more browned edges, while thicker pieces remain meatier and need careful attention to cook through.
4. Grilling the Korean-Style Pork
Heat a large frying pan or grill pan over medium-high heat. A wide pan is helpful because it allows the meat to brown instead of releasing too much liquid in a crowded space.
Add the marinated pork and onion. Spread the pieces across the pan as evenly as possible.
Let the pork cook for a few minutes before stirring. This gives the surface time to brown. Turn the pieces and continue cooking until the pork is cooked through and the onions are soft.
The honey and onion can brown quickly, so lower the heat if the marinade starts to darken before the meat is cooked. If you are cooking a large amount, work in batches rather than filling the pan completely. You can combine everything at the end to warm it through.
Because this recipe uses a sweet marinade, watch the pan closely during the final minutes. The goal is a lightly caramelized coating, not burnt sauce.
Use a food thermometer to check that the pork reaches a safe internal temperature of 71°C (160°F). Check the thickest pieces, especially if the slices are uneven.
Once cooked, transfer the pork and softened onion to a serving plate. Spoon some of the remaining cooked sauce over the meat.
5. Making the Fresh Minari Salad
Prepare the salad shortly before serving so the Minari stays crisp.
First, rinse the Minari thoroughly under cool running water. Pay particular attention to the stem joints, where dirt can collect. Trim away any damaged or tough sections, then drain well.
Cut the stems into manageable lengths, about 4–5 cm long. If the stems are particularly thick, you can cut them a little shorter to make the salad easier to eat.
In a small bowl, combine the soy sauce, vinegar, sugar, and Gochugaru. Stir until the sugar dissolves. Add the sesame oil and sesame seeds.
Place the Minari in a mixing bowl. Pour the dressing over it and toss gently until the leaves and stems are lightly coated.
Taste a small piece before serving. If you prefer a sharper flavor, add a little more vinegar. If the salad tastes too strong, add a small amount of Minari without increasing the dressing.
Avoid mixing the salad too far in advance. Salt and vinegar draw moisture from fresh greens, so the stems may soften if they sit in the dressing for too long.
6. Serving the Pork with Minari Salad
Arrange the grilled pork and onion on one side of a large serving plate and place the Minari salad beside it. Keep the salad separate from the hot meat until serving so it retains its fresh texture.
Serve with warm rice and simple Korean side dishes, such as kimchi or lightly seasoned vegetables.
The pork has a savory, slightly sweet flavor from the soy sauce, honey, and onion. The Minari brings a fresh herbal aroma, a light crunch, and a pleasant sour note from the vinegar. Each bite offers a different texture, which is why this combination works so well.
You can also place a little pork and Minari together in a lettuce leaf with rice. The fresh greens help balance the rich marinade without requiring another complicated sauce.
For a family meal, place the pork, salad, rice, and side dishes in the middle of the table. Everyone can make their own combination according to taste.
7. Storage and Kitchen Tips
Store leftover cooked pork in a covered container in the refrigerator and use it within 3–4 days. Reheat it thoroughly before serving. Keep leftover Minari salad in a separate container and eat it as soon as possible, preferably the same day, because the dressing gradually softens the stems.
If you expect leftovers, keep some of the Minari undressed until mealtime. This helps preserve its crisp texture.
If the pork becomes watery during cooking, the pan may be overcrowded or the heat may be too low. Cook smaller batches and allow excess liquid to evaporate before the meat finishes browning.
If the sauce darkens too quickly, reduce the heat. Honey and the natural sugars in onions can burn before thicker pieces of pork are fully cooked.
If fresh Minari is unavailable, you can easily substitute it with arugula or baby salad greens to keep the salad crisp and fresh.
For us, a good home-cooked meal does not need many ingredients. A simple pork marinade, fresh greens, and warm rice can make a satisfying dinner. When Minari comes from our own Calgary garden, the meal also brings a little of the garden to the kitchen table.
This grilled pork and Minari salad is a practical way to enjoy two contrasting flavors in one meal: rich, sweet-savory pork and fresh, tangy greens. It is easy to prepare, easy to share, and worth making whenever fresh Minari is available.