Charred Thin Asian Pork Chops

Submitted by gailanng

"Best if served hot off the grill. From :Serious Barbecue" by Adam Perry Lang... http://www.adamperrylang.com/recipes/charred-thin-asian-pork-chops/ Adams Tip: Tip: If you can’t find 1⁄4-inch-thick chops, ask a butcher to cut “through the bone” for you."

 

• Ready In: 24hrs 10mins
• Ingredients: 23
• Serves: 8

ingredients

• For the 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 1/4 cup dry sherry
• 1⁄4 cup toasted sesame oil
• 1⁄4 cup canola oil or 1/4 cup vegetable oil
• 1⁄4 cup water
• 1⁄2 cup firmly packed dark brown sugar
• 2 tablespoons fresh lemon juice
• 2 tablespoons finely chopped ginger or 2 tablespoons 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 scallion, white and green portions

• For Entree

• 16 (1/4 inch) pork chops, about 2 ounces each
• about 1/4 cup canola oil or vegetable oil
• 1⁄4 cup black sesame seed
• 1⁄2 cup finely chopped scallion, white and green portions

• Edible Wraps

• 4 cups rehydrated bean threads or 4 cups white rice
• 1 head bibb lettuce or 1 head other lettuce
• 1⁄4 cup cilantro leaf
• 2 red bell peppers, seeds and membranes removed, thinly sliced
• 1⁄4 cup sriracha asian garlic sauce or 1/4 cup sambal oelek chili paste

directions

1. Place pepper flakes in a small bowl and pour boiling water over them. Let sit for 1 to 2 minutes to rehydrate.
2. Combine all the marinade ingredients except the pepper flakes and scallions in a blender. Blend until well combined. Stir in the scallions, pepper flakes and soaking water.
3. Place chops in an extra-large resealable bag. Pour the marinade over chops, squeeze out any excess air from bag and close. Roll the bag to evenly coat all the meat. Refrigerate at least 12 hours or up to 24.
4. Preheat grates of a well-oil charcoal or gas grill to medium-high. Remove the chops from the marinade, letting any excess marinade remain in the bag, Lightly pat dry with paper towels. Reserve 1 cup marinade for glazing the chops. Place the reserved 1 cup marinade in a small saucepan over medium heat and bring to a boil. Using a brush, coat chops with canola oil.
5. Place chops on grill in batches, keeping the lid open, turning frequently during the cooking time and brushing with the remaining marinade. Cook until chops are completely glazed and well marked with char, about 10 minutes.
6. Remove chops from grill and sprinkle with sesame seeds and scallions. Serve chops immediately, family style, with bean threads, cilantro, bell peppers and chile paste placed upon lettuce leaves.

Reviews

[mandabears]

Liked the chops, did not love. Next time, no hot peppers, just a shot of sriacha at the table. We thought the peppers were too bitter.