Servings: 4
Prep Time: 10 Min.
Cook Time: 2 Hr.
Marinate: 4 Hr.

+ 4 bone-in ribeye (rib) pork chops, about 3/4-inch thick
+ 1/4 c. hoisin sauce*
+ 1/4 c. barley malt syrup*
+ 1/4 c. dark brown sugar
+ 1/4 c. oyster sauce*
+ 4 cubes red fermented bean curd, or 2 Tbsp. fermented red bean paste or red miso*
+ 2 Tbsp. mirin, (Japanese rice wine)*
+ 2 tsp. soy sauce
+ 2 tsp. white pepper
+ 1 1/2 tsp. Chinese five-spice*

*Look for hoisin sauce, oyster sauce, and mirin in the Asian or ethnic section of your supermarket. Chinese five-spice is found in the Asian or the spice section. Look for barley malt syrup in the sweeteners and baking section at natural foods
supermarkets, or substitute equal parts brown rice syrup and molasses. Look for fermented bean curd at Chinese markets, and red bean paste and red miso in the Asian section or near the refrigerated tofu at natural foods supermarkets.

1. In a medium bowl, combine hoisin, barley malt syrup, brown sugar, oyster sauce, bean paste, mirin, soy sauce, pepper and five-spice. Transfer mixture to a resealable bag and add pork. Set aside in the refrigerator for at least 4 hours or as long as overnight.
2. Preheat the grill for indirect cooking at 200°F. Remove chops from the marinade and grill over indirect heat for 2 hours, turning halfway through.
3. Heat the grill for high direct heat and grill chops until well-seared and the internal temperature reaches 145°F (medium rare) and 160°F (medium), on a meat thermometer, about 2 minutes per side. Remove from the grill and let rest 3 minutes before serving.

* Complement the Chinese barbecue flavor in this recipe with an Asian-inspired slaw, or bowl of rice and a tangle of grilled scallions. To make this recipe your own, try the char siu marinade on all your favorite cuts of pork--ribs, chops, tenderloin, even a roast.

* Inspired by the dish Chef Jeff Mauro prepared for Food Network In Concert.

* Recipe and photo courtesy of National Pork Board. For more recipes visit:
www.PorkBeInspired.com