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.