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.