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Thread: Mongolian Pork Chops...Stokes? (or Le Hampur puts on the feedbag!)

  1. #1
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    Mongolian Pork Chops...Stokes? (or Le Hampur puts on the feedbag!)

    Did you post a recipe for Mongolian Pork Chops once?

    Looking for something interesting for the weekend.

    Thanks!

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    At a lax game, I'll post it later tonite or tomorrow am.

    _

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    Yes he does. And I even saved the pic of them and had it as the wallpaper on my laptop...lol


  5. #5
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    Why does everyone think Mongoloids make such good pork chops?

  6. #6
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    Quote Originally Posted by JStokes View Post
    At a lax game, I'll post it later tonite or tomorrow am.

    _
    FOUND IT ! thanks!

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    Quote Originally Posted by Timmy® View Post
    Why does everyone think Mongoloids make such good pork chops?
    The large hands. Nuff said.



    -

  8. #8
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    Quote Originally Posted by FF2® View Post
    FOUND IT ! thanks!
    Link?

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    Quote Originally Posted by The Boston Patriot View Post
    Link?
    Quote Originally Posted by JStokes
    MONGOLIAN PORK CHOPS
    6 (10-ounce) center-cut double pork chops (I brined them the day before)
    Mongolian marinade:
    1 cup hoisin sauce
    1 tablespoon sugar (I use brown sugar)
    1 1/2 tablespoons tamari soy sauce
    1 1/2 tablespoons sherry vinegar
    1 1/2 tablespoons rice vinegar
    1 scallion, white and 2/3 of green parts, minced
    1 teaspoon hot pepper sauce
    1 1/2 teaspoons Lee Kum Kee brand black bean chile sauce
    1 1/2 teaspoons fresh ginger, peeled and grated
    1 1/2 tablespoons garlic, minced
    3/4 teaspoon freshly ground white pepper
    1/4 cup fresh cilantro leaves and stems, minced
    1 tablespoon sesame oil
    Yields 6 servings.
    Trim excess meat and fat from ends of chop bones, leaving bones exposed.
    Place pork chops in clean plastic bag and lightly sprinkle with water to prevent meat from tearing when pounded. Using smooth side of meat mallet, pound meat down to even 1-inch thickness, being careful not to hit bones.
    Or, as an alternative, have your butcher cut thinner chops and serve 2 per serving. To prepare marinade: Combine all ingredients in bowl and mix well. Coat pork chops liberally with marinade and marinate in refrigerator from 3 hours up to overnight.
    Place chops on grill and cook 5 minutes on each side, rotating them 1/4 turn after 2 to 3 minutes to produce nice crosshatch marks. It's good to baste with marinade as meat cooks. Note: As with all marinated meats, you want to cook longer and slower on the grill vs. shorter and hotter, because if marinated meat is charred, it can turn bitter.
    Chops are ready when they register 139 F on instant-read thermometer.
    .

  10. #10
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    he's a whiz w/ the Siamese Chicken also

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    MONGOLIAN PORK CHOPS

    6 (10-ounce) center-cut double pork chops


    Mongolian marinade:
    1 cup hoisin sauce
    1 tablespoon sugar
    1 1/2 tablespoons tamari soy sauce
    1 1/2 tablespoons sherry vinegar
    1 1/2 tablespoons rice vinegar
    1 scallion, white and 2/3 of green parts, minced
    1 teaspoon hot pepper sauce
    1 1/2 teaspoons Lee Kum Kee brand black bean chile sauce
    1 1/2 teaspoons fresh ginger, peeled and grated
    1 1/2 tablespoons garlic, minced
    3/4 teaspoon freshly ground white pepper
    1/4 cup fresh cilantro leaves and stems, minced
    1 tablespoon sesame oil

    Trim excess meat and fat from ends of chop bones, leaving bones exposed.
    Place pork chops in clean plastic bag and lightly sprinkle with water to prevent meat from tearing when pounded. Using smooth side of meat mallet, pound meat down to even 1-inch thickness, being careful not to hit bones.

    Or, as an alternative, have your butcher cut thinner chops and serve 2 per serving. To prepare marinade: Combine all ingredients in bowl and mix well. Coat pork chops liberally with marinade and marinate in refrigerator from 3 hours up to overnight.

    Place chops on grill and cook 5 minutes on each side, rotating them 1/4 turn after 2 to 3 minutes to produce nice crosshatch marks. It's good to baste with marinade as meat cooks. Note: As with all marinated meats, you want to cook longer and slower on the grill vs. shorter and hotter, because if marinated meat is charred, it can turn bitter.

    Chops are ready when they register 139 F on instant-read thermometer.

    DO NOT BRINE the chops.
    _

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    Two other pretty good things to make on the BBQ.

    Just did these this past weekend and they were great--butterflied herb rubbed whole chickens. I bought 2 whole Perdue Oven-Stuffer Roaster Chickens and butterflied them--very easy to do--videos on the youtubez-- you snip out the backbone with poultry shears (it helps if you can find teh scizzors), then remove the breast bone, spread the chicken out and slather it with extra virgin olive oil and rub in herbs and seasonings--on these I used thyme, oregano, basil, sage, parsely, paprika, onion powder, garlic powder, cracked sea salt and cracked pepper and a bit of cayene pepper. Let the rub sit for a while, then throw them on the grill and place a heavy brick/paver on them to smash them down. Flip and replace the bricks.

    I did one with the skin--got nice and crispy and one without for the p*ssies. Were delicious and very juicy. You could use any mix of herbs and seasonings--I actually may try Good Seasons Italian dressing herb pack next time.







    The other thing that is always a hit as an appetizer are grilled pork loins. I brine them overnight (I simmer in about 3-4 cups of water, whole peppercorns, fresh thyme and fresh sage then once they have started to wilt I add in equal parts kosher salt and brown sugar- a lot (depending how big the brine, i.e., how many quarts/gallons of liquid for the task at hand) and then top it off with a lot of apple juice) and I grill them and toward the end I hit them either with a glaze of 50-50 dijon mustard to molasses or a very thick teriaki glaze with some fresh minced garlic. Delicious, slice them right on a platter and serve as finger food. The brine keeps them very juicy.



    The only other suggestion is the Grilled Sauteed Shrimp from the thread GMC GMCed.

    _

  13. #13
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    Here's another look a second time I did the Mongolian Pork Chops.


    _

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    Pork chops in kosher salt brine..the trayf-y deliciousness of it all!
    Last edited by Jungle Shift Jet; 05-24-2012 at 08:59 PM.

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    Quote Originally Posted by JStokes View Post
    Here's another look a second time I did the Mongolian Pork Chops.


    _

  16. #16
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    On the grill.


    _

  17. #17
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    Quote Originally Posted by JStokes View Post
    Just did these this past weekend and they were great--butterflied herb rubbed whole chickens. I bought 2 whole Perdue Oven-Stuffer Roaster Chickens and butterflied them--very easy to do--videos on the youtubez-- you snip out the backbone with poultry shears (it helps if you can find teh scizzors), then remove the breast bone, spread the chicken out and slather it with extra virgin olive oil and rub in herbs and seasonings--on these I used thyme, oregano, basil, sage, parsely, paprika, onion powder, garlic powder, cracked sea salt and cracked pepper and a bit of cayene pepper. Let the rub sit for a while, then throw them on the grill and place a heavy brick/paver on them to smash them down. Flip and replace the bricks.
    +1

    These usually come out great on the grill. Plus its fun to use the technical term... "spatchcock" I spatchcocked a couple of chickens this weekend.

  18. #18
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    The only other huge hit every time out are the grilled baby loin australian lamb chops.

    Very simple--extra virgin olive oil, cracked sea salt, cracked pepper and crushed rosemary.

    Freaking awesome.


    _

  19. #19
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    Quote Originally Posted by PlumberKhan View Post
    Lol, a date with Betsy's twin is all it would take.

    _

  20. #20
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    Quote Originally Posted by JStokes View Post
    On the grill.


    _

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