If you are looking for a great pork recipe for your outdoor grill this summer, this is it. It has become a favourite with us, and I have featured it in many of my classes.
I wrote this recipe back in 2008 to commemorate Summer Olympics in Beijing, and the flavour in this marinade is amazing. The Asian influence in this recipe is achieved with the inclusion of ingredients like soy sauce, ginger, and sesame oil, and then further complemented by garnishing with sesame seeds and angle cut green onion.
I use berry sugar because it is a finer granule and dissolves better than regular white sugar. For diabetics, or to reduce the calorie count, you can replace this with an equal amount of Splenda brand granulated sweetener.
By cooking the residual marinade into a reduction glaze to finish the chops, they become so delectably delicious and scream with flavour.
The only ingredient that may seem foreign to you is sambal oelek. It is a crushed chili product that comes in a liquid/paste form that is basically a rehydrated form of the dried crushed chilies you have on your spice rack. It can usually be found in any major grocery store down the Asian food aisle or imported foods aisle.
So, fire up the grill, and smile, because grilling incredible food has never been this easy before.
Fiery Asian Grilled Pork Chops Makes 4 to 6 servings Prep time: 10 minutes Cook time: 8 to 14 minutes 1/4 cup berry sugar 1/4 cup soy sauce 6-8 garlic cloves, crushed 1 tbsp. fresh minced ginger 1 tbsp. sambal oelek 1 tsp. sesame oil 4-6 boneless pork loin centre chops, approx. 700 g 1-2 green onions, sliced diagonally, for garnish white and/or black sesame seeds, for garnish
Combine sugar, soy sauce, garlic, ginger, sambal oelek, and sesame oil. Add the pork chops and toss thoroughly. Cover or put in a sealed freezer bag and marinate in the refrigerator for one to six hours, tossing occasionally.
Preheat barbecue grill with a high flame. Remove chops from the marinade and put the residual marinade in a small pot.
Cook the pork chops on the grill over a medium flame until cooked through, approximately four to seven minutes per side.
Boil the residual marinade at a full boil for approximately one to two minutes. Brush the cooked marinade onto the pork chops once they have been flipped on the grill.
Serving suggestion: Serve each pork chop garnished with a few green onion slices and a sprinkle of sesame seeds.
Chef Dez is a food columnist, culinary instructor and cookbook author. Visit him at www.chefdez.com.
