12
2

Ingredients

  • 4 bone-in ribeye pork chops (about 3/4-inch thick)
  • 1/4 cup hoisin sauce
  • 1/4 cup barley malt syrup
  • 1/4 cup dark brown sugar
  • 1/4 cup oyster sauce
  • 4 cubes red preserved bean curd
  • 4 cubes red preserved bean curd
  • 2 tablespoons red bean paste
  • 2 tablespoons mirin (Japanese rice wine*)
  • 2 teaspoons soy sauce
  • 2 teaspoons white pepper
  • 1 1/2 teaspoons Chinese five-spice powder (Chinese)

Directions

  1. In a medium bowl, combine hoisin, barley malt syrup, brown sugar, oyster sauce, bean paste, mirin, soy sauce, pepper and five-spice. Transfer mixture to a resealable bag and add pork. Set aside in the refrigerator for at least 4 hours or as long as overnight.
  2. Preheat the grill for indirect cooking at 200 degrees F. Remove chops from the marinade and grill over indirect heat for 2 hours, turning halfway through.
  3. Heat the grill for high direct heat and grill chops until well-seared and the internal temperature reaches 145 degrees F. (medium rare) and 160 degrees F. (medium), on a meat thermometer, about 2 minutes per side. Remove from the grill and let rest 3 minutes before serving.
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