Korean smoked loin on the bone

Votes: 3

How to cook - Korean-style smoked pork loin on the bone

Time: 45 min.
Complexity: easily
Servings: 4

Grilled pork loin cutlets on rib bones are topped with red onions and bunches of bok choy. A sweet and spicy ginger sauce adds a wonderful Asian flavor to the entire dish. Start with this sauce, then divide it into three parts. One part will be used to brush the meat while frying, giving the cutlets a delicious glaze. Another part of the sauce is used to season the stir-fried vegetables. And the third part is used as a dipping sauce, tossed with a little hoisin sauce.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 natural bone-in pork chops (about 1.3 kg)
2 tablespoons soy sauce
1 tbsp chili pepper sauce
1 tbsp dark sesame oil
1 tbsp light brown sugar
1 tbsp. l. rice vinegar
1 tbsp peeled and finely grated ginger root
1 clove of garlic, grated
0.5 cup hoisin sauce
1 red onion, sliced into 1cm thick circles.
4 - 6 small bunches bok choy, halved lengthwise (about 450g)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: pork loin, pork, bok choy cabbage, hoisin sauce, rice vinegar, chili sauce, sesame oil, ginger root

Cooking the dish according to the recipe:

Preheat grill to medium-high heat. In a small bowl, combine soy sauce, chili sauce, sesame oil, brown sugar, vinegar, grated ginger, and grated garlic. Set aside 2 tablespoons of the dressing for the vegetables and stir the hoisin sauce into the remaining mixture. Set aside half for serving with the roast pork and stir 1-2 tablespoons of water into the remaining sauce.
Sprinkle the pork chops on both sides with 1/2 teaspoon salt and black pepper. Place the pork chops and onions on a lightly oiled grill. Grill until the pork chops are just slightly pink near the bone, 6 minutes per side and 4-5 minutes per side.

Grill the onions until soft. About halfway through, begin brushing the pork and onions with the hoisin sauce mixture. Transfer the pork chops to a cutting board to rest for about 5 minutes, and transfer the onions to a bowl.
Place the bok choy in a large bowl and cover with plastic wrap. Microwave until the core is tender and easily pierced with a knife, 3 to 5 minutes.
Season the bok choy with 1/4 teaspoon salt and black pepper and grill until grill marks appear, 2-3 minutes per side. Add the cabbage to the bowl with the onions and gently toss with the remaining 2 tablespoons ginger sauce. Serve the pork cutlets with the stir-fried vegetables and the reserved sauce for dipping.

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