A Taste of Coachella: Roy Choi’s Spicy BBQ Pork

04/16/2015 at 05:34 PM ET

POT's barbecue spicy porkCourtesy POT Restaurant

Each spring, thousands descend on Indio, California to take part in Coachella — known as a place where music-loving hoards gather, freely dancing to favorite bands while showing off their festival style in all its fringed, flower-crowned glory.

But in recent years, Coachella has also become known as a place to find great eats. With re-fueling options ranging from formal restaurants to food trucks to yurts (because, L.A.), festival-goers will find tasty treats like pressed juices, tricked-out Japanese hot dogs, and the world’s best ice cream sandwiches.

Among the dining options this year is Roy Choi’s POT. The original restaurant is located in L.A’s The Line Hotel and specializes in a Korea-meets-Los Angeles style, serving dishes like kimchi fried rice, hot pots, and Korean barbecue. (The chef and restaurateur is also credited with changing the food truck game with his 2008 Kogi truck, and later served as a consultant on Jon Favreau’s film Chef.)

In honor of POT’s Coachella debut and just in time for barbecue season, Choi shares his recipe for a sweet, spicy BBQ Pork. Break out the flower crowns and fire up the grill.

RELATED: A Taste of Coachella: Carne Asada Nachos and Blueberry Pie Bars

BBQ Spicy Pork
Serves 4-6

1½  lb. thinly sliced pork butt or shoulder (approx. ½”)
1½  lb. thinly sliced pork belly (approx. ½”)

Galbi Marinade
2 cup soy sauce
1 cup maple syrup
1¼ cup sugar
1 medium onion, quartered
1 scallion
⅓ cup whole garlic cloves
½  kiwi, peeled
½  Asian pear
Puree until smooth in food processor or blender

Spicy Pork Marinade
3 cup Galbi Marinade
1 cup kochujang
¼ cup kochu karu
2 jalapeno
¼ cup sugar
¼ cup whole garlic cloves
Puree until smooth in food processor or blender

1. In mixing bowl coat pork with spicy pork marinade evenly and heavily. Allow at least 12 hrs and/or up to 24 hrs to marinade.

2. Remove the pork from the marinade. Season lightly with Kosher salt. Grill until nicely charred and cooked through. Alternatively, pan roast in a heavily oiled saute pan until nicely charred and cooked through. Drain off excess fat from pan before serving.

RELATED: 11 Grilling Hacks to Try Before Summer Ends

—Regan Stephens, @reganstephens

FILED UNDER: Barbecue , Coachella , Recipes

Share this story:

Your reaction:

Add A Comment

PEOPLE.com reserves the right to remove comments at their discretion.

Showing 0 comments

Sign up for our daily newsletter and other special offers.
    Choose your newsletters
Thank you for signing up! Your request may take up to one week to be processed.
    see all newsletters