Grilled pork chop with donabe rice and salad |
![photo IMG_1650_zps1019d8af.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_1650_zps1019d8af.jpg)
![photo IMG_1652_zpsae763769.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_1652_zpsae763769.jpg)
After just 1 hour in the marinade, the pork chops were cooked over mesquite charcoal in our Santa Maria BBQ Grill.
![photo IMG_2413_zps08cf12cb.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_2413_zps08cf12cb.jpg)
The meat came out so juicy and flavorful! To finish, I sprinkled a generous amount of sansho pepper powder from Kyoto. The aroma was enhanced even more beautifully. I loved the combination of smokey meat and umami-rich oyster sauce with the aromatic sansho kick. It was especially great with the freshly-made plain rice in my double-lid donabe rice cooker, "Kamado-san".
Grilled Pork Chop, Marinated in Oyster Sauce
![photo IMG_1654_zps20a447ec.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_1654_zps20a447ec.jpg)
![photo IMG_2413_zps08cf12cb.jpg](http://i217.photobucket.com/albums/cc218/naokomoore/October%202012/IMG_2413_zps08cf12cb.jpg)
The meat came out so juicy and flavorful! To finish, I sprinkled a generous amount of sansho pepper powder from Kyoto. The aroma was enhanced even more beautifully. I loved the combination of smokey meat and umami-rich oyster sauce with the aromatic sansho kick. It was especially great with the freshly-made plain rice in my double-lid donabe rice cooker, "Kamado-san".
Grilled Pork Chop, Marinated in Oyster Sauce
2 bone-in pork chops (about 3/4" or 2 cm thick)
(marinade)
2 tablespoons sake
1 2/3 tablespoons oyster sauce
1 teaspoon soy sauce or Asian fish sauce
1 tablespoon raw brown sugar
1/2 tablespoon grated ginger
powdered sansho pepper
cilantro
Procedure:
Procedure:
- Trim off any excess fat from the pork.
- Whisk together the ingredients for the marinade. Combine the pork and the marinade in a resealable plastic bag. Seal the bag tightly (keep the air out). Marinade for 45 - 60 minutes.
- Remove the meat from the marinade and cook over the grill until your desired doneness. Meanwhile, baste the marinade a few times.
- Serve in plates and garnish with some sansho pepper and chopped cilantro.