Char-Siu-Style Pork Chops
8 hrs 30 min (mostly chilling)6 servings
Glazed pork chops with five-spice char-siu marinade, served with quick-pickled radishes and lettuce wraps.
| prepPrepare grill for high heat; oil grate | ||||||
| 120 ml distilled white vinegar | Heat vinegar, sugar, peppercorns & pepper flakes, 5 min | Remove from heat, stir in garlic; cool | Pour brine over radishes, cover & chill 8 hrs | Transfer to platter, sprinkle with flaky sea salt; serve with pickled radishes & lettuce | ||
| 2 Tbsp. / 25 g sugar | ||||||
| ¼ tsp. black peppercorns | ||||||
| ¼ tsp. crushed red pepper flakes | ||||||
| 1 garlic clove, finely grated | ||||||
| 8 oz. / 225 g mixed radishes (such as red and/or watermelon and/or purple daikon), trimmed, thinly sliced | Toss radishes with salt; let sit 10–30 min, drain | |||||
| 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt | ||||||
| 120 ml hoisin sauce | Whisk hoisin, ketchup, brown sugar, five-spice, oyster sauce, soy sauce, ginger, sesame oil & vegetable oil | Score pork chops, add to marinade, toss to coat | Chill 2–12 hrs; let sit at room temperature 30 min | Scrape off excess marinade, grill turning often until 140°F / 60°C, 8–12 min | Rest 10 min, slice meat from bone | |
| 2 Tbsp. / 30 g ketchup | ||||||
| 2 Tbsp. / 25 g light or dark brown sugar | ||||||
| 2 tsp. five-spice powder | ||||||
| 2 tsp. oyster sauce | ||||||
| 2 tsp. soy sauce | ||||||
| 1 tsp. finely grated peeled ginger | ||||||
| 1 tsp. toasted sesame oil | ||||||
| 60 ml vegetable oil | ||||||
| 6 pork rib chops, ⅓–¼ inch thick, bone-in (2–3 lb. / 900 g–1.4 kg) | ||||||
| Flaky sea salt | ||||||
| Red leaf or romaine lettuce leaves (for serving) | ||||||
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