Asian-inspired barbecue fare. With these pork chops, you marinate the meat in miso overnight for two reasons: First, it takes time for the pork to absorb the miso flavour. Second, it gives the active bacteria cultures in miso time to tenderize the meat. The result is tender, lip-smacking chops with a pleasing touch of heat from the yuzu kosho.
1/4 cup red miso
1 tbsp sake
1 tbsp mirin
2 tsp red yuzu kosho (a spicy citrus sauce available at Asian food stores)
1/4 cup finely chopped scallions (white and green parts)
1 tbsp plus 1 tsp sesame oil
4 bone-in pork chops (about 1-1/2 lb.)
Step 1: Mix together the miso, sake, mirin, yuzu kosho, scallions, and sesame oil in a bowl to make the marinade. Pour 3/4 of the marinade into a baking dish or rimmed sheet pan and reserve the rest. Lay the pork chops in the marinade and flip them 4 times to generously coat all over. Marinate the pork chops for 12 hours, or overnight, in the refrigerator.
Step 2: Preheat a grill for a two-zone fire (medium and hot). Grill the pork chops for about 10 minutes this way: Start on hot heat for about 1 minute, then shift the chops to medium heat. After about 4 minutes, flip the chops and repeat the two-zone grilling on the other side. When the pork is ready, it'll be glossy and juicy on the outside. Let the pork chops rest for about 2 minutes and serve.
Reprinted with permission from Tadashi Ono and Harris Salat's The Japanese Grill (2011 Ten Speed Press).