Name: Char-Siu-Style Pork Chops
Total time: 5 minutes (plus 8 hours for pickling and 2½ hours for marinating)
Yield: 6 servings
Ingredients: ½ cup distilled white vinegar; 2 Tbsp. sugar; ¼ tsp. black peppercorns; ¼ tsp. crushed red pepper flakes; 1 garlic clove, finely grated; 8 oz. mixed radishes (such as red and/or watermelon and/or purple daikon), trimmed, thinly sliced; 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt; ½ cup hoisin sauce; 2 Tbsp. ketchup; 2 Tbsp. light or dark brown sugar; 2 tsp. five-spice powder; 2 tsp. oyster sauce; 2 tsp. soy sauce; 1 tsp. finely grated peeled ginger; 1 tsp. toasted sesame oil; ¼ cup vegetable oil, plus more for grill; 6 ⅓"–¼" bone-in pork rib chops (2–3 lb.); Flaky sea salt; Red leaf or romaine lettuce leaves (for serving)

Eaten together with the pickled radishes, these chops are at once sweet, savory, crisp, and sharp. At Jackrabbit Filly in Charleston, South Carolina, chef Shuai Wang perfected a sauce that accurately replicates the flavor of the char siu pork you’ll find hanging in Chinese barbecue restaurants. No need for a vertical rotisserie or special oven here. Stick with bone-in pork rib chops, which tend to be well-marbled and stay juicier than sirloin chops.

What you’ll need

Benriner Mandoline Slicer
$49 At Amazon
16" Heavy Duty Stainless Steel Utility Tongs
$10 At Amazon
Stainless Steel Mixing Bowls, Set of 6
$30 At Amazon
Measuring Spoons
$10 At Bon Appétit Market
Small Saucepan
$160 At Amazon
Chef’s Knife
$115 At Hedley & Bennett

Recipe notes

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Recipe notes

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