Grilled Curry Pork Chops (燒烤咖哩豬排, Siu1 Haau1 Gaa3 Lei1 Zyu1 Paai4)

This recipe was updated on 13 May 2015. Some instructions and ingredient quantities were changed.

This recipe uses thin pork chops with the skin on. The pork chops usually bought in a supermarket have the skin removed, but pork chops with skin can be purchased at Asian markets. If pork chops with skin cannot be obtained, then use the pork chops without skin from the supermarket. To prevent the pork chops from cupping, the skin is cut in two places before marinating and cooking. Thin pork chops, ½-inch (15 mm.) wide, are required since the cooking method uses a hot coals to quickly grill and brown the pork chops, with the curry powder adding a nice flavor to the finished dish.

Enjoy!

Ingredients

1½ lb.	750 g.	Pork chops (豬排, zyu1 paai4), skin on and cut ½-inch (15 mm.) wide – about 5 pork chops
½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
½ Tbs.	7.5 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	15 ml.	Curry powder (咖哩粉, gaa3 lei1 fan2)
1 Tbs.	15 ml.	Worcestershire sauce (喼汁, kip1 zap1)
2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)

 

Equipment

		Garlic press
		Tongs and an oil coated paper towel
22.5 in.	57 cm.	Covered charcoal or gas grill (or larger)

 

Instructions

1. Thin pork chops with the skin on can be purchased at your local Asian market. Make two equidistant cuts along the length of the pork skin to prevent cupping when the pork chops are grilled, being careful to not cut into the meat. If you can’t find pork chops with skin, use regular pork chops without.
2. Marinate the pork chops for at least one hour or overnight in the refrigerator with the ginger and garlic crushed in a garlic press, corn starch, curry powder, Worcestershire sauce, soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. If marinating the pork chops overnight, take it out of the refrigerator at least one hour before cooking.
3. Prepare the charcoal or gas grill for direct cooking following the manufacturer’s instructions. Light the charcoal or preheat the gas grill accordingly. Soak the wood for smoking (pecan, oak, or any other wood can be used) for one hour if desired. I use dry and not soaked wood.
4. If using a charcoal grill, arrange the lighted coals on one half of the grill. The side of the grill with the coals (the “hot” side) will be used to grill the pork chops. You want the fire to be as hot as possible. For a gas grill, follow the manufacturer’s instructions as to which burners to leave on for direct cooking. Put the smoking wood onto the coals or as per the instructions for the gas grill.
5. Clean the grate and then, using tongs and a paper towel coated with oil, lubricate the grate to prevent the pork from sticking. Place the pork chops on the hot side of the covered grill until browned for 2 minutes. Turn the pork chops over to brown the other side for 2 minutes covered. Remove the pork chops from the grill and allow to rest for 5 minutes before serving. Be careful not to overcook the pork chops since they are very thin. The temperature of your fire and previous experience with your grill will determine the total cooking time for the pork chops.