BBQ With DWJ: Citrus Pork, Soybean Korean Pork, Lemon Butter Tofu, and Pretty Fruit Dessert
- Jordan Low
- Nov 9
- 3 min read
Serves: 6–8 | Time: 45–60 minutes total (plus optional marinades) | Type: Backyard grill
The vibe
Sun, music, and a table that keeps refilling. This DWJ BBQ menu is simple, fast, and student-friendly. Two pork marinades that hit sweet, salty, and spicy. Trusty tofu finished with lemon butter. A pretty fruit platter for dessert. Mix and match, grill in batches, and eat as you go.
Why we love this set
One grill, four wins
Flexible for halal, vegetarian, and gluten-free needs
Marinades use pantry staples and citrus you already have
Everything plates beautifully for photos
1) Citrus Pork
Bright and juicy with charred edges
Ingredients
900 g pork shoulder or pork steaks, 1 cm thick
Zest and juice of 1 orange
Zest and juice of 1 lemon
2 tbsp soy sauce
1 tbsp honey
2 cloves garlic, grated
1 tbsp olive oil
Pinch of salt and pepper
Instructions
Whisk all marinade ingredients. Toss with pork and chill 30 minutes or up to 6 hours.
Grill over medium-high heat 3 to 4 minutes per side until nicely charred and cooked through.
Rest 5 minutes. Slice and finish with a squeeze of lemon.
2) Soybean Korean Pork
Savoury and a little spicy, great in lettuce wraps
Ingredients
900 g pork shoulder or pork steaks, 1 cm thick
1½ tbsp doenjang or miso
1 tbsp gochujang
1 tbsp soy sauce
1 tbsp brown sugar or honey
2 tsp sesame oil
2 cloves garlic, grated
1 tsp ginger, grated
1 tbsp neutral oil
Optional chili flakes to taste
Instructions
Mix the marinade until smooth. Coat pork and marinate 30 minutes or overnight.
Grill over medium-high heat 3 to 4 minutes per side.
Rest and slice. Serve with lettuce, sliced cucumbers, and a sprinkle of sesame seeds.
3) Lemon Butter for Trusty Tofu
Crisp edges, soft middle, bright sauce
Ingredients
2 blocks of firm tofu, pressed and cut into thick planks
1 tbsp cornstarch
1 tbsp neutral oil
Salt and pepper
Lemon butter
3 tbsp butter
Zest of 1 lemon
2 tbsp lemon juice
1 small clove of garlic, finely grated
1 tsp parsley or chives, chopped
Pinch of chilli flakes, optional
Instructions
Dust tofu lightly with cornstarch, salt, and pepper. Brush with oil.
Grill over medium heat for 3 minutes per side until golden with grill marks.
Melt butter in a small pan. Stir in lemon zest, juice, garlic, herbs, and chilli flakes.
Spoon lemon butter over hot tofu. Finish with more herbs.
4) Pretty Fruits for Dessert
Cold, sweet, and refreshing
Ideas to mix
Sliced oranges, strawberries, pineapple, peaches, mango, and kiwi
Grapes or blueberries for easy snacking
Mint leaves and toasted coconut
Honey yoghurt dip: 1 cup yoghurt, 1 tbsp honey, 1 tsp lemon juice, pinch of salt
Assembly: Chill fruit. Arrange by colour on a big platter. Add mint and coconut. Serve with the yoghurt dip on the side. For extra flair, grill peach halves for 2 minutes to add caramelised lines.
Flavourtown notes
Pork thickness changes timing. Pull at 63°C and rest to finish.
No grill? Use a hot cast-iron pan. Open windows and use a splash of oil.
Doenjang brings deep umami. If using miso, add a tiny splash of soy for salt.
Tofu loves space. Do not crowd the grill, or it will steam.
Save citrus zest before juicing. It adds perfume without extra acidity.
DWJ Sustainability spotlight
Use the whole citrus. Zest for marinades and fruit garnish. Any leftover herbs become a quick chimichurri with oil and vinegar. Day-old bread can be brushed with olive oil and grilled for croutons. Fruit trimmings go into a pitcher of cold water for a free spa drink.
DWJ Tested Winner
Citrus Pork: Taste 5/5
Soybean Korean Pork: Crowd appeal 5/5
Lemon Butter Tofu: Value 5/5
Pretty Fruit Platter: Refresh factor 5/5
Try the DWJ BBQ Challenge
Build your own DWJ grill spread. Post your plates and tag @diningwith.jordan with #DWJChallenge. Best platter styling wins a mini menu plan with Chef JLow.
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