PORK CHOPS WITH SWEET SOY GLAZE AND SPRING ONION-SESAME RICE

SERVES: 6 | PREP TIME: 15 MINUTES

MARINATING TIME: 30 MINUTES | GRILLING TIME: ABOUT 8 MINUTES

This recipe emerges from ancient traditions of Korean barbecue, where marinades and glazes are often used together for flavours that are big, bold and complex, yet so quick and simple to execute. Grilled over charcoal, this is Asian-American barbecue in minutes.

MARINADE

2 tablespoons soy sauce

2 tablespoons rice wine, dry sherry or lemon juice

2 tablespoons water

1/2 teaspoon hot chilli-garlic sauce, such as Sriracha

6 boneless pork loin chops, each about 140g/5oz and 2cm/3/4 inch thick

GLAZE

2 tablespoons soy sauce

1 tablespoon honey

1 tablespoon tomato ketchup

1 tablespoon rice wine, dry sherry or lemon juice

2 teaspoons hoisin sauce

1/2 teaspoon hot chilli-garlic sauce, such as Sriracha

1/4 teaspoon Chinese five spice

⅛ teaspoon garlic granules

⅛ teaspoon onion powder

2 teaspoons sesame seeds

500ml/18fl oz water

200g/7oz long-grain rice

Sea salt

Vegetable oil

1/2 teaspoon freshly ground black pepper

2 spring onions, white and light green parts finely chopped, dark green tops thinly sliced

1. Prepare the grill for direct cooking over medium heat (180–230°∆C/350–450°∆F).

2. Whisk the marinade ingredients. Place the pork chops in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, and set aside at room temperature for 30 minutes, turning the bag once or twice.

3. Combine the glaze ingredients. Reserve half of the glaze to use on the grilled chops.

4. Meanwhile, heat a saucepan over a medium heat on the hob. Add the sesame seeds and toast for 2–3 minutes until light golden, stirring often. Transfer the seeds to a plate. Add the water, rice and 1/2 teaspoon salt to the same saucepan and bring to the boil over a high heat. Reduce the heat to low, cover tightly and cook for 15–18 minutes until the rice is tender and the liquid is absorbed. Remove from the heat and set the covered saucepan aside. The rice will stay warm for 15 minutes.

5. Remove the chops from the bag, shaking off the excess marinade. Discard the marinade. Generously brush the chops on both sides with oil, season evenly with 3/4 teaspoon salt and the pepper, and then grill over grilling/direct medium heat for about 6 minutes, with the lid closed, until browned on both sides, turning once. Brush the tops of the chops with the glaze and continue grilling, with the lid closed, until the meat is still slightly pink in the centre, about 2 minutes more. Remove from the grill.

6. Stir the white and light green parts of the spring onions and the sesame seeds into the rice, fluffing with a fork. Spoon the reserved glaze over the pork chops and top with the dark green spring onion tops. Serve warm.

This recipe is from Weber’s American BBQ by James Purviance

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