Don't tell anyone, but you can do this fusion combo with most cuts of pork. They would be particularly good with ribs by grilling the ribs with just the dry rub and occasionally spraying them with the sherry. Then brush the sauce on there at the end. But hey, not all of us have 3 hours in the middle of the day.
Ingredients
Guava BBQ Sauce:
8 oz guava paste, cut into 1/2-inch pieces
1/3 cup raw apple cider vinegar
1/4 cup dark rum
3 tbsp sofrito
3 tbsp fresh lime juice
1 tbsp soy sauce
1 tbsp Worcestershire sauce
2 tsp minced fresh ginger
1 scallion, white part only, minced
1 garlic clove, minced
1/4 cup water
Salt
Freshly ground pepper
Pork Chops:
1 tbsp sugar
1 tbsp kosher salt
1 tbsp dry mustard
1 tsp Chinese five-spice powder
1/2 tsp freshly ground pepper
1/2 tsp ground cinnamon
1/4 tsp ground cloves
2 lbs thick-cut pork chops
3 tbsp canola oil
1/2 cup Shaoxing wine
Preparation
In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, lime juice, soy sauce, Worcestershire sauce, ginger, scallion, garlic and water and bring to a boil. Simmer over low heat, stirring occasionally, until reduced to 1 1/4 cups, about 15 minutes. Season the sauce with salt and pepper. Remove from heat and let cool.
In a bowl, combine the sugar, salt, dry mustard, Chinese five-spice powder, pepper, cinnamon and cloves. Rub evenly over pork chops.
Heat the oil in a large skillet and add pork chops when simmering. Allow pork chop to brown, about 5-7 minutes depending on the pork chop thickness. Flip pork and add cooking wine. Cover the skillet and allow the pork chops to cook through until it reaches 135 degrees with an internal thermometer. Remove pork chops from the skillet and let them rest on a plate for 5 minutes. Serve with reserved BBQ sauce.
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