Chuletas de cerdo con hueso a la parrilla

Ingredientes

• 2 pork chops (bone-in rib, about 10 ounce each)
• 1/2 cup hoisin sauce
• 1 tablespoon garlic (peeled and minced)
• 1 1/2 tablespoon soy sauce
• 1 tablespoon fresh ginger (peeled and grated)
• 1 tablespoon red wine vinegar
• 1 tablespoon rice vinegar
• 1 tablespoon apple cider vinegar
• 2 teaspoons sesame oil
• 2 teaspoons sugar
• 1 1/2 teaspoons hot sauce ( (Siracha sauce or Tabasco sauce))
• 1/2 teaspoon white pepper (ground )
• 1/2 teaspoon black pepper (freshly ground )

Preparación

1. 1

   Trim the excess meat and fat away from the ends of the chop bones. Rinse and pat dry, set aside.

2. 2

   Combine hoisin sauce, garlic, soy sauce, ginger, red wine vinegar, rice vinegar, apple cider vinegar, sesame oil, sugar, Siracha sauce, white and black pepper in a bowl. Whisk to mix thoroughly and set aside.

3. 3

   Place pork chops in a ziploc freezer bag. Pour about 60% of marinade into the freezer bag over the pork chops. Coat the pork chops liberally with the marinade. Seal the bag and refrigerate for 6 to 8 hours, or up to overnight. Reserve the remaining ( 40%) marinade to glaze the pork chops later.

4. 4

   To grill the pork chops, first take the pork chops out from the refrigerator, drain and place on plate 1 hour before grilling and pat dry using paper towel. Discard the marinade.

5. 5

   Lightly season them and you're free to cook it anyway you want. But traditionally, they are grilled over charcoal.

6. 6

   So prepare an outdoor charcoal grill for high heat.

7. 7

   Let the grilling grate heat up about 5 minutes. Then lightly oil the grilling grate.

8. 8

   Grill the pork chops directly above the hot coal over high heat to sear the outside to get some nice browned grill marks, about 3 minutes each side.

9. 9

   Then move the pork chops from directly above heat source. Continue cooking over indirect heat, brushing the remaining marinade on each side of the pork chops and cooked until no longer pink in the centre.

10. 10

    Take the chops off the grill and serve after 5 minutes.