This is a recipe for Chinese-style BBQ pork chops.\u00a0 It will remind you of Chinese BBQ pork (Char Siu) but is something you can make without a lot of prep and without firing up the oven.\u00a0\u00a0 It uses a combination of a dry rub and a basting sauce.<\/p>\n
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Ingredients:<\/strong><\/p>\n Dry rub:\u00a0 Sauce: 2 lbs loin pork chops – reasonably trimmed and cut about 1 inch thick – about 6 chops Mix the dry rub ingredients together in a small bowl making sure they are well blended.\u00a0 Pat the pork chops dry and coat both sides with the rub.\u00a0 Let stand 1\/2 hour or so.<\/p>\n Mix the sauce ingredients together in a small bowl making sure the sesame oil is well incorporated.\u00a0 Set aside.<\/p>\n Fire up your BBQ.\u00a0 I use a Weber three burner gas grill. Pre-heat the grill until it is good and hot.\u00a0 Turn off the center burner and reduce the heat to medium on the outer two burners.\u00a0 (If you have two burner grill, turn off the front burner and turn down the back burner to medium or follow whatever procedure came with your grill for indirect heating.\u00a0 For a charcoal grill, move the coals to one side or whatever you normally do for indirect heating.\u00a0 The point is you want indirect heat.)\u00a0 Put the pork chops on the portion of the grill without the flame.\u00a0 Lower the cover and cook for 6 minutes.\u00a0 Open the cover and baste the chops with the sauce.\u00a0 Flip the chops over and baste again.\u00a0 (You should have used all the sauce by now.)\u00a0 Lower the cover and cook for 2 minutes.\u00a0 Open the cover and cook for another 3 minutes (unless it’s cold and windy out, in which case just leave the cover down.\u00a0\u00a0\u00a0 This will total about 8 minutes – 14 minutes total.\u00a0 For thinner or thicker chops you’ll have to adjust.<\/p>\n Remove the chops from the grill and sprinkle with toasted sesame seeds.\u00a0 Serve and enjoy!<\/p>\n I served this with some simple, steamed Gai Choy (Chinese mustard cabbage).\u00a0 The hot spicy flavor of the Gai Choy is a prefect counter-point to the smoky sweet pork.<\/p>\n Notes:<\/strong>\u00a0 You can get 5 spice powder at any market but it will be way over-priced if you get it in the spice aisle of a normal grocery store.\u00a0 Go to an Asian market and you will pay a fraction of the price.\u00a0 Same with the star anise powder.\u00a0 If you can’t find star anise powder, you could substitute ground fennel seeds.\u00a0 Hoisin sauce should be available at any well-stocked grocery store (Asian food section) but you’ll be better off at an Asian market.\u00a0 I like the Lee Kum Kee brand.\u00a0 Ditto the sesame oil.\u00a0 If you like some fire in your food, add some Sriracha sauce to the sauce.<\/p>\n","protected":false},"excerpt":{"rendered":" This is a recipe for Chinese-style BBQ pork chops.\u00a0 It will remind you of Chinese BBQ pork (Char Siu) but is something you can make without a lot of prep and without firing up the oven.\u00a0\u00a0 It uses a combination of a dry rub and a basting sauce.<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[128,119,125,123,124,122,127,126,120,121],"_links":{"self":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/61"}],"collection":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=61"}],"version-history":[{"count":4,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/61\/revisions"}],"predecessor-version":[{"id":65,"href":"http:\/\/markiscooking.com\/index.php?rest_route=\/wp\/v2\/posts\/61\/revisions\/65"}],"wp:attachment":[{"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=61"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=61"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/markiscooking.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=61"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n<\/strong>2 tbs five spice powder (see notes)
\n1\/2 tsp star anise powder (see notes)
\n1\/2 tsp ground black pepper
\n1\/2 tsp sea or kosher salt<\/p>\n
\n<\/strong>4 tbs hoisin sauce (see notes)
\n1\/2 tbs sesame oil
\n1\/2 tbs low sodium soy sauce<\/p>\n
\ntoasted sesame seeds<\/p>\n