After a recent trip to Toronto’s Chinatown, I found myself naturally craving a meal filled with Asian-inspired flavours – ginger, garlic, soy and hoisin sauces come to mind.The great thing about these flavours is they go well with everything, and even my three-year-old likes them, so it’s a win-win no matter what. With that in mind, I picked up some pork chops, bok choy and peppers and started to prep the evening’s dinner. We are always on the go and rarely have time to prepare anything in advance, so I often choose to vacuum pack my meats with their marinade to quickly infuse flavour. Contrary to most beliefs, it is also wise to grill your veggies prior to marinating. Adding the marinade to the veggies before they go on the grill can cause a lot of flame and subsequently burn away the flavours.
The recipes below can be made exactly as they are or you can try flirting with different meat and veggie combinations. Enjoy.
Grilled Soy Ginger Pork Chops
2 tsp sesame oil
1 tbsp soy sauce
2 tsp ginger, chopped
1 tsp honey Dijon
1/2 tsp fish sauce
Juice from half a lime
4-6 pork chops (1/2-inch thick)
In a mixing bowl, add all ingredients and mix well;
Place pork chops to a shallow dish, adding sauce to cover the meat. Cover the dish and refrigerate for 2-4 hours. Alternatively, you may place pork chops and marinade in a large vac pack bag, seal and refrigerate for 4 hours;
When you are ready to cook your meat, preheat your barbecue and sear off each side of the pork chop. Allow the chops to cook at a low heat until internal temperature has reached 160 degrees (approximately 15 minutes);
Remove meat, cover in foil and allow to stand for 10 minutes before serving.
Pepper & Bok Choy Salad
1 red pepper, sliced
7 baby bok choy, leaves peeled off
Half a medium-sized onion, sliced thickly
1 tsp ginger, chopped finely
2 tsp hoisin sauce
Juice from half a lime
1 tsp garlic, chopped finely
1/2 tsp of five-spice
1 tsp sesame oil
Pepper to taste
In a mixing bowl, combine all ingredients except for peppers, bok choy and onion, then set aside;
Preheat your grill and quickly sear veggies on both sides, remove from grill;
Add veggies to dressing, finish with pepper to taste;
Serve this warm, room temperature or cold.