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This is an old favorite that I've made since my days living in Chicago. We lived near the main Korean part of town (near Lawrence I think) and frequently ate Bulgogi. One day I bought some boneless pork chops and tried to create my own marinade. This one is close. I do it somewhat by taste, and you can play with the quantities a bit if you want it spicier, sweeter or saltier. I do think it rivals or exceeds the flavor I get in most Korean restaurants. Because I use all sauces from jars for this, I have felt somewhat embarrassed to include it. But my kids love it so much (and I do too) that I figured I should post it. Enjoy!
Ingredientes
- 2 pounds boneless pork chops
- 2 T oyster sauce
- 2 T soy sauce
- 2 T ketchup
- 2 tsp Chili-Garlic Sauce
- 1 tsp Shrimp Paste with Soya Oil (optional)
Direcciones
- Rinse and dry the pork chops
- In a bowl, add all of the other ingredients and mix with a fork. Taste and add additional ingredients as desired. If you like spicy, go with at least a Tbsp of chili-garlic sauce. This can be any brand of chili-garlic from china, vietnam, thailand, etc. If you have sriracha, you could just add some chopped garlic to it and avoid a trip to the store.
- Lay the pork chops on a plate and spread half the sauce on one side of the chops, then puncture them liberally with a fork to tenderize and to allow the sauce to penetrate. Turn the chops over and spread the remaining sauce on the other side and again puncture with a fork.
- While the chops are marinating at room temperature, pre-heat the grill to medium. When the grill is hot, spray with a cooking spray and place the chops on the grill. Cook 3-5 minutes per side depending on thickness. For 1 inch thick chops, cook about 4 1/2 minutes per side.
- Let chops stand for about 5 minutes, then slice thinly and serve over steaming white or brown rice. You can server the chops whole if you prefer.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 6 servings | |
| Calories 183 | |
| Calories from Fat 69 | 38% |
| Total Fat 7.66g | 10% |
| Saturated Fat 2.64g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 268mg | 11% |
| Potassium 510mg | 15% |
| Total Carbs 0.8g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.43g | 0% |
| Protein 25.88g | 41% |
Evaluaciones
Comentarios
10 de Noviembre de 2014This sounds nice. I have my own recipe for Asian grilled pork chops but this looks promising. Haven't tried it with shrimp paste... interesting. I will give this a try soon. Thanks for sharing John!
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%20and%20frequently%20ate%20Bulgogi.%20%20One%20day%20I%20bought%20some%20boneless%20pork%20chops%20and%20tried%20to%20create%20my%20own%20marinade.%20%20This%20one%20is%20close.%20%20I%20do%20it%20somewhat%20by%20taste,%20and%20you%20can%20play%20with%20the%20quantities%20a%20bit%20if%20you%20want%20it%20spicier,%20sweeter%20or%20saltier.%20%20I%20do%20think%20it%20rivals%20or%20exceeds%20the%20flavor%20I%20get%20in%20most%20Korean%20restaurants.%20%20Because%20I%20use%20all%20sauces%20from%20jars%20for%20this,%20I%20have%20felt%20somewhat%20embarrassed%20to%20include%20it.%20But%20my%20kids%20love%20it%20so%20much%20(and%20I%20do%20too)%20that%20I%20figured%20I%20should%20post%20it.%20%20Enjoy!){kind=link}