Marinated pork chop with pickled vegetables and a sweet and spicy mayo. —Tim Engle
lemongrass puree (I used Gourmet Garden brand)
medium diced onion
fresh minced ginger
chile puree (I used Garden Gourmet brand)
white granulated sugar
boneless pork loin, trimmed and sliced into 8, 1 inch thick chops
poppy seed buns, toasted
1 1/2 cups
granulated white sugar
red pepper flakes
diakon radish, peeled and sliced in 1/2 inch rounds
english cucumber, sliced in 1/2 inch rounds
jalapeño chopped with seeds
In This Recipe
Mix salt, lemongrass, chile puree, soy sauce, fish sauce, water, garlic, siracha, onion, ginger, white sugar, and hoisin in a large container. Trim excess fat from the top of your pork loin and slice into 1 inch thick chops. Add to marinade, and rub in thoroughly. Keep in marinade for 24 hours. Add white sugar, white vinegar, water to a sauce pan. Bring to a boil and boil 2 minutes. Remove from heat and pour over diakon, carrot, cucumber, cloves, red pepper flakes, chopped jalapeño, and 1 tsp kosher salt. Once mixture cools, cover and refrigerate overnight. This mixture will keep for up to 4 days in the fridge. When ready to cook chops, heat grill pan over medium high heat. Grill chops 3 to 4 mins per side, or until you reach an internal temperature of 145 F. Rest chops for 3 minutes.
To make mayo, mix 2 cups good mayo, 1/4 cup maple syrup, 1 tsp kosher salt, 1 tbsp wasabi powder, and 1/2 tsp black pepper. Mix all ingredients.
To assemble sandwich. Toast a poppy seed bun in a saute pan with 1 tbsp butter until golden. Add wasabi maple mayo generously to both sides. Slice pork chop in half like you are going to butterfly it, but slice all the way through the chop. Shingle both pieces of pork on the bottom bun. Top with pickled vegetables, and cover with top bun. Enjoy!