Grilled Korean Style Bbq Glazed Pork Chops With Red Onions And Baby Bok Choy Recipes

Steps:

• For the pumpkin bbq sauce: Heat the olive oil in a medium saucepan over medium heat. Add the onions and cook until tender and transluscent, 4 to 5 minutes. Add the ketchup, pumpkin puree, broth, sugar, syrup, vinegar, chili powder, Worcestershire, garlic powder, smoked paprika, pumpkin pie spice, salt and pepper and whisk well to combine. Bring to a low simmer. Reduce the heat to low and let cook until thickened, 20 to 30 minutes. If it begins to look too thick, add a few tablespoons of water or broth.
• For the pork chops: Preheat a grill or grill pan for cooking over medium-high heat. Sprinkle the pork chops generously on both sides with salt and pepper. Brush the chops on each side with vegetable oil and grill, 4 minutes per side. Baste the pork chops on each side with the sauce and grill an additional minute per side to allow the sauce to caramelize. Serve the chops with extra sauce.

Steps:

• Wrap the pork tenderloin in several sheets of plastic wrap and place in the freezer for 40 minutes. (This is to make it easier to thinly slice, so make sure it doesn't freeze completely.)
• In a medium mixing bowl, combine the soy sauce, sugar, 2 teaspoons of the sesame oil, green onion, garlic, and ginger. Whisk together until the sugar dissolves.
• Take the pork out of the freezer and unwrap on a clean cutting board. Slice the pork into thin strips, about 1/4-inch thick, 1/4-inch wide, and 2 1/2 inches long. Place the pork strips in the soy marinade, cover, and refrigerate for 1 hour.
• In a small mixing bowl, combine the Sriracha hot chili sauce, the honey, and the remaining 2 teaspoons of sesame oil. Stir to combine. Set aside.
• When the pork has marinated, take the bowl out of the refrigerator and let it sit at room temperature for 15 minutes.
• Heat the vegetable oil in a large skillet over high heat. Using a slotted spoon, remove the pork from the marinade and carefully place in the skillet. (Be careful that the drippings don't splatter out of the pan.) Cook the pork, stirring constantly with tongs or a wooden spoon, 4 to 5 minutes, until the pork is cooked through. Remove from the heat and stir in the sesame seeds.
• To serve, spoon several tablespoons of rice into the center of a lettuce leaf, taco-style. Top with a few pork strips and drizzle with a few drops of the chili mixture. Roll up and eat!

Steps:

• In a large bowl, combine the gochugaru, vinegar, sesame oil, 1 teaspoon of the garlic, 1 teaspoon of the ginger, 1 teaspoon salt, the fish sauce and 1/2 teaspoon of the sugar; mix well. Add bok choy and scallions, and toss with your hands, working the sauce in between and all over the leaves.
• Heat a grill to medium-high or heat a stovetop griddle pan over medium-high. In a large bowl, combine the gochujang, neutral oil, soy sauce, 1 teaspoon black pepper and the remaining 2 teaspoons garlic, 1 teaspoon ginger and 1 tablespoon sugar; mix well. Very lightly season the pork with salt and pepper. Add pork and onion to the marinade and toss, gently massaging the marinade all over the meat (The meat does not need to rest in the marinade before it is grilled, but it can be marinated for up to 3 hours.)
• Grill the pork and onion, in batches if necessary, until nicely charred and caramelized around the edges, and the pork is cooked through, about 3 minutes per side. Transfer to a serving platter.
• Serve the grilled pork and onions with the fresh sesame kimchi and rice on the side.

Steps:

• Prepare barbecue (medium-high heat). Whisk together black bean sauce, garlic, soy sauce, sesame oil, lime juice, and ginger in shallow dish. Set 2 tablespoons marinade aside. Add pork to remaining marinade; let stand 20 minutes.
• Remove pork from marinade; brush cut side of bok choy with reserved 2 tablespoons marinade. Grill pork until just cooked through and thermometer inserted into thickest part registers 145°F, about 5 minutes per side. Grill bok choy until softened and lightly charred, about 5 minutes total.
• Divide pork and bok choy among 4 plates. Sprinkle with cilantro, garnish with lime wedges, and serve.

Steps:

• Slice the pork into extremely thin slices, then transfer to a large bowl. This works best when the pork is super cold or partially frozen.
• Add in all of the ingredients besides the canola oil, then mix until the pork and the vegetables are evenly coated with the marinade.
• Cover and marinate in the refrigerator for at least 30 minutes.
• Heat the oil in a pan over high heat, add pork, being sure not to crowd the pan, stir-fry the pork in batches until slightly crispy on the edges, about 3-4 minutes. If you're using pork belly, cook for a bit longer, around 6-7 minutes.
• Sprinkle a bit of sesame seeds on top, then serve with rice!
• Enjoy!