064/18: Charred Asian Pork Chops
First cook from a new book – Serious Barbecue by Adam Perry Lang. The dish I chose to cook was Charred Asian Pork Chops.
Pork Chops from The Ginger Pig – 2x370g for £10.
The day before I was cooking I mixed chilli flakes, water, soy sauce, fish sauce, rice wine, toasted sesame oil, rapeseed oil, dark brown sugar, lemon juice, grated ginger, black pepper, garlic and spring onions. These were blitzed then the mixture was poured into a sealable freezer bag and the pork chops were added to marinade. The bag was put in the fridge and left for 24 hours.
The next day they had taken on a nice colour.
Oxford Charcoal Hardwood Blend. Stacked up high, lit in 4 places and a nice hot fire after 20 minutes.
With the Kamado Joe warming up I took the opportunity to cook some purple sprouting broccoli.
Pork Chops onto the searing grates. Sizzle! I added a chunk of Pear from Smokewood Shack at this point too.
You keep back some of the marinade to baste the chops during the cooking. I put it in a bowl and heated it up on the cooler side of the grill and a little higher than the chops. I was aiming for a 10 minute cook on the chops and around 60 to 65c internal temperature. The chops were spun 90 degrees, flipped, then another 90 degree turn whilst cooking.
Starting to char a bit (the recipe is called charred pork chops!)
Time to Rest:
After 10 minutes and with the chops at 65c internal temperature on the Thermapen I took them off to rest for a little while.
The Brocolli got a litle sizzle after it’s warm bath in the pan.
Time to Eat:
Pork chop topped with spring onion and black sesame seeds, served with some simple white rice and the broccoli.
Quite a simple cook this one, handy that you can prep it the day before to save time on the day. The marinade was sugar based so did burn a bit. The recipe says to pat the meat with a paper towel to get the excess off so I should have done that. It tasted fine and it’s meant to be charred but you could reduce the level of char by taking the excess marinade off. I also forgot to baste the pork chops but that heated marinade tasted fantastic as a sauce on the meat and rice!
|Cook Duration:||Quick: 2/5|
|Cook Equipment:||Kamado Joe|
|Cook Method:||Direct / Griddle Plate|
|Charcoal:||Oxford Charcoal Mixed Hardwood|
|Smoking Wood:||Smokewood Shack Pear|
|Cook time:||10 minutes|
|Internal temperature:||65c (Thermapen)|
|Notes:||1: Wipe the excess marinade off before cooking to avoid too much charring!
2: Remember to baste the meat. Use the extra as a sauce.
If you like the look of this recipe you can buy the book from Amazon (£26.59) by clicking the picture below: