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Grilled Black Iberian Pork Chop, Pork, Korean Recipe, Korean Food Recipe
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GRILLED BLACK IBERIAN PORK CHOP

INGREDIENTS :

300g black Iberian pork chop, 1 stalk of spring onion, some cherry tomatoes, 2 cloves of shallot, 2 cloves of garlic, some coriander, 2T oil.


SEASONINGS:
(1) 1t chonju (i.e. rice wine), 1t grain syrup, some ground black pepper, some sea salt, some sesame oil.
(2) 3T soy sauce, 2t grain syrup.

PREPARATION :

1. Rinse black iberian pork chop; Trim off the fat; Tenderize with a meat mallet for 20 minutes; Marinate in seasoning (1) for 120 minutes.
2. Rinse and cut off the roots of spring onion.
3. Peel, rinse and mince shallot.
4. Peel, rinse and mince garlic.
5. Rinse coriander and drain.
6. Pre-heat a broiler to its maximum heat; Pre-heat another broiler to its medium heat.
7. Rinse cherry tomatoes and drain; Cut off the stems; Cut into halves.
8. Add seasoning (2), the garlic, the spring onion and the shallot to a non-stick pan; Stir over a low heat till fragrant; Cook over a low heat for 6 more minutes; Turn off the heat; Cover the pan with its lid; Leave it for another 15 minutes; Strain the sauce through a sieve.
9. Arrange a piece of greased aluminium foil on each of the broilers; Arrange the pork chops on the broiler with its maximum heat; Grill over a high heat for 1 minute; Arrange the pork chops on the broiler with its medium heat, with another side facing down; Grill over a medium heat for 4 minutes (flip over every 2 minutes); Transfer the pork chops back to the broiler with its maximum heat; Grill over a high heat for 1 minute; Arrange the pork chops on the broiler with its medium heat; Grill over a medium heat for 4 minutes (flip over every 2 minutes); Remove the pork chops from the heat.
10. Return the sauce from the step 8 to a non-stick sauce pan; Bring to the boil over a medium heat; Turn off the heat.
11. Arrange the pork chops on a serving plate; Drizzle with the sauce from the step 10; Garnish with the cherry tomatoes and the coriander; Serve hot.