Korean Vietnamese BBQ Pork Chops

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This recipe is a hybrid of Korean and Vietnamese flavors and inspired by Chef Bill Kim, and his cookbook Korean BBQ. The Korean BBQ Sauce and Nuoc Cham Sauce are his recipes, and the recipe takes inspiration from his Ko-Rican…

This recipe is a hybrid of Korean and Vietnamese flavors and inspired by Chef Bill Kim, and his cookbook Korean BBQ. The Korean BBQ Sauce and Nuoc Cham Sauce are his recipes, and the recipe takes inspiration from his Ko-Rican Pork Chop recipe. We love the flavor combination of this recipe. It has tangy, pungent, and sweet flavors with just a touch of heat. We served the pork chops with rice and kimchi, and more BBQ sauce for serving. A big thank you to Chef Young from Simple in Lake Geneva for the kimchi – it really brought the Korean flavor to the dish! We thought the chops were delicious – we hope you enjoy it as well.

Ingredients

Prep Time

40 min

Total Time

1.5 hrs

Yield

Feeds 3 - 6 people
  • 1/4 cup Brown Sugar
  • 1/4 cup Lime Juice
  • 1/4 cup Fish Sauce
  • 1 clove Garlic ( minced)
  • 2 Thai chilies ( minced, with seeds, or substitute jalapeño if you can't find Thai chilies)
  • 1 cup Brown Sugar
  • 1/2 cup Water
  • 1 cup Soy Sauce
  • 1 Onion ( small, white, chopped)
  • 1 Pears ( Asian, chopped)
  • 1 Kiwi ( peeled, chopped)
  • 8 clove Garlic ( peeled)
  • 1" Ginger ( peeled, sliced)
  • 1/4 cup Sesame Oil
  • 6 LGCM Pork Chops ( use rib chops cut at 1/2")
  • Green Onion ( chopped, for serving)

Directions

  • 1

    To make Nuoc Cham sauce, combine first five ingredients in a small bowl and whisk until the sugar dissolves. You can also purchase this sauce commercially, or use a Vietnamese Sweet & Sour sauce. Once sauce is made, set aside. This recipe makes about 1 cup total.

  • 2

    Make Korean BBQ sauce by combining 1 cup brown sugar, 1/2 cup water, and 1 cup soy sauce and whisking until sugar dissolves. Transfer the mixture to a food processor, then add 1 chopped small white onion, 1 peeled and chopped Asian pear, 1 peeled and chopped kiwi, 8 cloves of peeled garlic, and 1″ of fresh ginger, peeled and sliced. Process for about 2 minutes, until completely smooth. Add the sesame oil, and blend until fully combined. This should make about 4 cups of sauce.

  • 3

    Put the pork chops in a large, shallow baking dish. Cover with 3 cups of Korean BBQ Sauce, and 1 cup of Nuoc Cham sauce. Coat pork chops on both sides, and let sit at room temperature for about 30 minutes to marinate and come up to temperature.

  • 4

    Set your grill up for direct heat cooking at medium-high (425ºF) heat. You can also broil this recipe, if desired. After the pork chops have marinated, and once the grill is hot put the pork chops on the grill. Cook the pork chops for 4 minutes per side, until they reach 145ºF. Once done cooking, remove from grill, and let rest for 5 minutes before serving.

  • 5

    Serve the pork chops with the remaining Korean BBQ Sauce and sliced green onions on top. Rice and kimchi complete the meal and complement the flavors nicely.


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

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Riesling

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Reviews

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