Barbecue Lemongrass Pork Chops

2 to 3 pork chops, bone-in with skin on
Vegetable oil, for brushing grill if needed

The Marinade
3 to 4 cloves garlic, roughly chopped
1 thumb-size piece ginger, roughly chopped
2 stalks lemongrass, bashed and finely chopped
5 to 6 kaffir lime leaves, finely chopped
Zest of 1 lime
½ red chilli, finely chopped
2 tablespoons fish sauce

The Glaze
Juice of 1 lime
2 tablespoons honey
2 tablespoons kecap manis

PREPARATION

1. In a bowl combine garlic, ginger, lemongrass, kaffir lime leaves, lime zest, chilli and fish sauce. Mix well to form a loose aromatic marinade.
2. Score the pork chops diagonally across the meat to help the marinade penetrate. Lightly bash the meat with the flat side of a cleaver to tenderise.
3. Rub the marinade thoroughly over the pork chops, massaging into the scored cuts. Cover and marinate in the fridge for at least 1 hour or ideally overnight.
4. Mix together lime juice, honey and kecap manis to form the glaze. The lime juice keeps the glaze from becoming overly sticky too quickly. Set aside.

COOKING

1. Prepare a barbecue with coals positioned to create both direct and indirect heat zones. Place the pork chops over indirect heat first and cook for 5 to 6 minutes per side until nearly cooked through.
2. Move the pork chops directly over the coals. Brush generously with glaze and turn frequently, glazing between turns, to build up caramelisation without burning. Watch carefully as the fat may cause flare ups.
3. Once both sides are deeply caramelised and lightly charred, remove from the heat and rest for a few minutes before serving.

Serve with fresh salad, slaw or steamed rice.

School of Wok Tips

• Score and tenderise the pork to maximise flavour absorption.
• Cook over indirect heat first to prevent burning before glazing.
• Glaze and turn frequently to control caramelisation.
• Do not overcook. Pork should remain juicy inside with a charred crust outside.

FAQs

Can I cook this without a barbecue?
Yes? You can use a grill pan or oven grill, finishing under high heat for caramelisation.

Why keep the skin on?
The fat renders during cooking, helping keep the meat moist and adding extra flavour.

What is kecap manis?
Kecap manis is a thick Indonesian sweet soy sauce that adds deep caramel sweetness to glazes.