Servings: 4

Ingredients

• Pork Marinade
  • 4 pork chops (boneless or bone-in)
  • 2 garlic cloves
  • 1 tsp pepper
  • 1 tsp of coriander seeds
  • 2 dried red chili peppers
  • 2 tbsp oyster sauce
  • 3 tbsp soy sauce
  • 2 tbsp honey
  • ½ tsp salt
  • 1 tbsp sugar
• Asian Cabbage
  • Sesame oil
  • Large yellow onion, thinly sliced
  • 1 medium cabbage, thinly sliced
  • 6 carrots, peeled and shredded
  • ¼ cup soy sauce
  • 1 tbsp sriracha
  • Salt, to taste
  • 1 tsp black (or white) sesame seeds

Directions

• Pork marinade:
  • Using mortar & pestle (or food processor) crush together garlic, pepper, coriander, and red chilies
  • Transfer to a large zip lock bag
  • Add oyster sauce, soy sauce, honey, salt, and sugar to zip lock bag
  • Seal and shake well
  • Add pork chops to bag and shake again
  • Marinade in bag several hours (at least one) or ideally overnight
• Heat wok or large skillet over high heat
• Add sesame oil to wok
• Caramelize onions until soft and sweet and slightly browned
• Pre-heat grill or ribbed cast iron griddle over high heat
• Stir cabbage and carrots in to wok
• Stir fry until slightly softened but still firm
• Stir in soy sauce, sriracha, and salt
• Stir fry for another 2-3 minutes
• Top with sesame seeds, keep warm
• While cabbage is cooking, place pork chops diagonally onto hot grill/griddle
• Cook for 1-2 minutes or until meat releases
• Rotate meat 90° (quadrillage) and cook for another 1-2 minutes
• Flip and repeat basting the top with excess marinade
• Check for doneness (145° F) and rest five minutes
• Plate the asian cabbage
• Carve chops (if boneless) into 3/4” slices or serve whole (bone-in)
• Place pork over cabbage and drizzle with Nam Jim Jaew (Thai Chili Sauce)

Suggested Pairings

Drier Pinot Noir, Valpolicella or Chenin Blanc