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Thai sweet and garlicky pork chops


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4 1 inch thick or 8 1/2 inch pork chops.

Make marinade from 1 head of garlic. Each clove peeled. 3 tbls sugar. 1/3 cup of Asian fish sauce, 3 tablespoons honey. 3 tablespoons rice wine, 2 tablespoons dark seasame oil,  1 tablespoon g4ated fresh ginger, 2 teaspoons salt, 1 teaspoon frsshlet ground black pepper.

Blitz or use motar and pestle the garlic and sugar . Work in other marinade ingredients.  Lay pork chops in shallow tray and spread with spatular or pour, depending on consistency, marinade over both sides of the pork chops. 


I substituted rice wine with dry not sweet pink lady apple juice (you could use dry sherry) and halved the sugar. I also reduced salt to a very small pinch

Cover tray and marinade for 1 to 2 hours in fridge.


Direct hot heat on bbq 4 to 6 mins each side. Aim for 65c internal temp using probe thermometer.




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