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Thai-style barbecue that works well with pork loin or chops. Adapted from The Barbecue Bible by Steven Raichlen (Workman, 1998).
Ingredients
4 (1-inch thick) or 8 (1/2–inch thick) pork chops (2 pounds total)
1 head garlic, broken into cloves and peeled
3 tablespoons sugar
1/3 cup Asian fish sauce or soy sauce
3 tablespoons honey
3 tablespoons rice wine
2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger
2 teaspoons salt
1 teaspoon freshly ground black pepper
Instructions
1 head garlic, broken into cloves and peeled
3 tablespoons sugar
1/3 cup Asian fish sauce or soy sauce
3 tablespoons honey
3 tablespoons rice wine
2 tablespoons dark sesame oil
1 tablespoon grated fresh ginger
2 teaspoons salt
1 teaspoon freshly ground black pepper
1. Make 1 or 2 cuts in fat side of each chop to prevent curling.
2. In a food processor, combine garlic and sugar; process to a paste. Add fish sauce, honey, wine, sesame oil, ginger, salt and pepper. Spread over both sides of chops, place chops in baking dish, cover and marinate in refrigerator 1 to 2 hours.
3. Preheat grill to high. Brush and oil grill grate. Place chops on grate and grill until brown 6 to 8 minutes per side for thick chops and half that time for thin, or until temperature on an instant-read thermometer is 160F. Serves 4.
2. In a food processor, combine garlic and sugar; process to a paste. Add fish sauce, honey, wine, sesame oil, ginger, salt and pepper. Spread over both sides of chops, place chops in baking dish, cover and marinate in refrigerator 1 to 2 hours.
3. Preheat grill to high. Brush and oil grill grate. Place chops on grate and grill until brown 6 to 8 minutes per side for thick chops and half that time for thin, or until temperature on an instant-read thermometer is 160F. Serves 4.
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