Recipe
July 17, 2011
Pork Chops With Yuzu-Miso Marinade Recipe
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).
Directions
Yield:
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).
[img_assist|nid=2044681|title=|desc=|link=popup|align=middle|width=225|height=238]Todd Coleman