Grill just until cooked through, these juicy pork chops hit all those notes of spicy, sweet and sticky – get out the napkins!
8 thin cut pork chops, pounded lightly until uniform thickness
1 1/2 inchpiece of fresh gingergrated
1 tsp Thai red curry paste
1chillifinely chopped (seeds removed if needed)
juice of 1 lime
To make the pork chops, combine the soy sauce, honey, ginger, garlic, curry paste chilli & lime juice in a bowl and mix well. Taste, and adjust if necessary – especially for heat. If you like it hotter, add more!
Place the pork chops in a ziploc bag and pour over the sauce. Close the bag and allow to marinade for 20 minutes or up to 2 hours.
I love the balance of flavours in this marinade, it just has the right amount of sweet, heat, sour and salt …. and caramelizes perfectly on the grill. I find it works really well on pork chops or chicken thighs but I’m sure it would be great on just about anything.
1/4 cup vegetable oil
2 tbsp brown sugar
2 tbsp rice vinegar
1 tbsp minced ginger
1 tbsp Sriracha sauce
1 tbsp chile garlic paste
2 tsp sesame oil
3 cloves garlic, minced
zest & juice of 1 orange
juice of 1/2 lime
Make enough marinade for 8 pork chops or 12 chicken thighs.
Garnish: lime, roughly chopped cilantro and green onions.
Place all marinade ingredients in food processor and give it a good whiz. Pour half of it in a ziplock bag with meat and reserve the rest. Give the meat a massage and allow to marinade for 30 minutes at the least and up to 8 hours.
Put reserved marinade in a small sauce pan and cook over moderate heat until reduced and thickened.
Heat grill, and grill meat, brushing with the reduced marinade.