Contender

Charred Thin Asian Pork Chops

Print recipe
Process: Hands-On
Cooking: Pork
Preparation: Quick Cook (up to 30 mins)

Serves: 8

Sixteen 1⁄4-inch-thick pork chops, about 2 ounces each

Tip: If you can’t find 1⁄4-inch-thick chops,
ask a butcher to cut “through the bone” for you.

I like to think of this dish as Vietnamese inspired, because it’s my take on those slightly sweet, lovably chewy chops you get over noodles or rice in Vietnamese restaurants. I soak the thin chops in a mixture of soy, cilantro, hot red pepper flakes, and even more garlic than you think you need.

Make sure you serve these immediately, because they’re best when they’re right off the grill.

Ingredients

About 1⁄4 cup canola or vegetable oil
1⁄4 cup black sesame seeds
1⁄2 cup finely chopped scallions, white and green portions

Marinade

1 tablespoon crushed hot red pepper flakes
2 tablespoons boiling water
1⁄2 cup Japanese soy sauce
1⁄4 cup fish sauce
1⁄4 cup rice wine or dry sherry
1⁄4 cup toasted sesame oil
1⁄4 cup canola or vegetable oil
1⁄4 cup water
1⁄2 cup firmly packed dark brown sugar
2 tablespoons freshly squeezed lemon juice
2 tablespoons finely chopped or grated fresh ginger
1 tablespoon finely ground fresh black pepper
8 garlic cloves, peeled, halved, germ removed, and finely chopped
1⁄2 cup finely chopped scallions, white and green portions

Edible Wraps
4 cups rehydrated bean threads or white rice
1 head Bibb or other lettuce
1⁄4 cup cilantro leaves
2 red bell peppers, seeds and membranes removed, thinly sliced
1⁄4 cup chile paste, preferably Sriracha or sambal

Techniques Used

Foil Wrapped Brick
Foil Wrapped Brick
Glisten With Oil
Glisten With Oil
Griddle and Grill/Back and Forth
Griddle and Grill/Back and Forth
Optional Savory Herb Brush
Optional Savory Herb Brush
Season
Season "Like Rain"
Rest in Foil
Rest in Foil
Season Soak Saturate
Season Soak Saturate
Super Agressive Seasoning
Super Agressive Seasoning
Tighten With Glaze
Tighten With Glaze
Watch Seasoning
Watch Seasoning

Preparation

1. Place the pepper flakes in a small bowl and pour the boiling water over them. Let sit for 1 to 2 minutes to rehydrate the flakes. Combine all of the marinade ingredients except the pepper flakes and the scallions in a blender, or in a large bowl, using an immersion/stick blender. Blend until well combined. Stir in the scallions, the pepper flakes, and the soaking water. Place the chops in an extra- large resealable plastic bag (or divide between two large bags). Pour over the marinade, squeeze out any excess air from the bag, and close. Roll the bag to evenly coat all of the meat. Refrigerate for at least 12 hours, or up to 24.

Cooking Method

2. Preheat all grates of a well- oiled charcoal or gas grill to medium- high.

3. Remove the chops from the marinade, letting any excess marinade remain in the bag. Lightly pat dry with paper towels. Reserve 1 cup of the marinade for glazing the chops. Place in a small saucepan over medium heat and bring to a boil. Using your hands or a brush, evenly, but lightly, coat the chops with canola oil.

4. It is preferable that the chops be moved to a clean area of the grate when flipped during the initial charring. Depending on the grill size, they may need to be cooked in batches to ensure there is a clean portion of the grill to flip to. Place the chops on the grate, keeping the lid open, turning frequently during the cooking time, and brushing with the reserved marinade. Cook until the chops are completely glazed and well marked with char, about 10 minutes. You want the chops to become nicely charred and caramelized. Flip, jockey, and stack throughout the cooking as needed. If you notice the chops curling slightly around the edges, or want to intensify the char, use a grill press(es) or a firebrick(s) wrapped in heavy-duty aluminum foil to weigh them down.

5. Remove the chops from the grill and sprinkle with sesame seeds and scallions. Serve the chops immediately, family style, with bean threads, lettuce, cilantro, bell peppers, and chile paste, each in individual bowls.

© 2009 APL Creative Inc from Serious Barbecue

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