Esta es una exhibición prevé de cómo se va ver la receta de 'Spicy Asian Grilled Pork Chops' imprimido.

Receta Spicy Asian Grilled Pork Chops
by John Spottiswood

Spicy Asian Grilled Pork Chops

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!

Calificación: 3.8/5
Avg. 3.8/5 4 votos
Tiempo de Prep: Korea Korean
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: kim chee

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

  1. Rinse and dry the pork chops
  2. 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.
  3. 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.
  4. 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.
  5. 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.