Last night I received an early birthday present from my wife Debbie — Date Night at Kiss Z Cook, where we (and eight other couples) prepared Asian-influenced dishes under the direction of Chef Sean Bartosiak. It was a wonderful experience. Debbie and I worked on the Hoisin-Glazed Pork Chops–awesome recipe. Here’s a photo of Debbie and me with the result.
I’m hopeful there’s no problem with me posting this recipe as long as I attribute it to them. They gave us the recipe at the end of the evening. We served it over Vegetable Chop Suey, which we also made, but I think it stands on its own.
Ingredients (serves 12)
1 cup hoisin sauce
1/4 cup honey
1/2 cup red wine vinegar
2 tablespoons grated fresh ginger
1 tablespoon minced garlic
1 tablespoon sesame oil
2 teaspoons curry powder
2 cups water
2 cups soy sauce
2 cups sugar
5-6 cloves garlic, smashed
1 onion, chopped
3 tablespoons coarse cracked black pepper
4 tablespoons sesame oil
4 to 6 lbs pork loin
1 tablespoon sesame seeds, for garnish.
For the marinade: In a container large enough to hold the marinade and the pork loin, combine the marinade ingredients and add the pork loin. Cover and allow to marinate for 4 hours.
For the glaze: in a small saucepan over medium heat, combine the hoisin sauce, honey, vinegar, ginger, garlic, sesame oil, and curry powder. Bring to a boil, stirring occasionally, and cook over low heat for 2 to 3 minutes to blend the flavors. Remove from heat.
To cook: Grill the pork loin indirectly over medium heat, turning after 5 minutes. After ten minutes, start basting them with the hoisin glaze until the meat is done. A few minutes before they are finished, sprinkle with sesame seeds. Remove the loin from the grill and slice in the bias. Serve warm, drizzled with additional hoisin glaze.