Caramelized Grilled Pork

Total Time
20mins
Prep 15 mins
Cook 5 mins

I've been looking for recipes to use up some Asian condiments and came across this one which I plan on making soon. I think this pork will be great as part as an Asian meal with rice ans stir fry vegetables or with rice noodle salad. Recipe source: Gourmet (June 2005)

Ingredients Nutrition

Directions

  1. Pound chops between 2 sheets of plastic wrap or wax paper with a meat pounder (flat side) or rolling pin until meat is 1/8 inch thick.
  2. Make several small slits around edge of each chop.
  3. Half each chop lengthwise and transfer to bowl.
  4. In a saucepan cook sugar over medium heat until it begins to melt, continue cooking stirring until sugar is melted into a golden caramel.
  5. Add shallots, lime juice, fish sauce and salt and cook 2 minutes longer or until caramel is dissolved and shallots are softened.
  6. Pour sauce over pork, toss.
  7. Heat a grill pan over heat until hot, but not smoking.
  8. Grill pork in batches, turning once until cooked through (1-3 minutes per side).
  9. Discard any remaining caramel sauce.

Reviews

(2)
Most Helpful

This recipe is good, but the caramel sauce seized up the first time I made it and then hardened as soon as it hit the pork the second time. I ended up just rubbing the caramel sauce all over the pork for about 15 minutes so the pork would pick up the flavor. The pork ended up very lightly glazed and didn't retain much of the flavor, it was good, although I wish it would have had more of the caramel flavor. I served this with steamed rice and steamed snow peas. Thank you for something new. Made for Rookie Recipe Tag ~Summer 2013~.

ElizabethKnicely July 03, 2013

This was good....but I had to guess what to do with the caramel sauce (and I think I guessed wrong LOL). I poured it on top of the pork in the pan while the pork was cooking. The sauce never really stuck to the pork, it was more of a very light glaze, with a very mild flavor. The sauce got hard fast which made it difficult to spread. I will try this recipe again.

NcMysteryShopper December 26, 2005

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