The Summer Olympics are here and if ratings are to be believed, you, Crabby and most of the rest of the world have entered a persistent vegetative state perched in front of our television sets. Obviously, Michael Phelps has been the big story, what with his 48 gold medals and 697 new world records (don't quote me on those numbers they may be a bit off).
Now that's a great accomplishment, especially for you land-based life forms, but I got to tell you, to my fish and crustacean friends, it's just another day at the beach. I mean my next door neighbor - Sammy the Shark - sees all those flailing arms and legs and he acts like someone just rang the dinner bell. He's trying to figure out a way to get into the diving pool so he can set up under the 10 meter board with his mouth open and just wait for dinner to drop in.
No, under the sea, we're more into the land based games. Team handball, softball, women's beach volleyball (of course, we get to see those bikinis up close when they go for a swim). I especially like the archery and sword fighting events. It's like watching old Errol Flynn movies without having to worry about all the plot twists.
So today's recipe is a tribute to the Chinese hosts. Hoisin Glazed Pork with a Mustard-Plum Dipping Sauce is a classic melding of Asian flavors. You will have to make a trip to the Asian section of your supermarket to find many of these ingredients. But if you can find them, you'll suddenly have names for all those flavors you've enjoyed at Chinese restaurants. This recipe is probably the easiest I've ever posted. The work is in finding the ingredients, after that it's about opening jars. Enjoy.
Hoisin-Glazed Pork with Mustard-Plum Sauce
from Weber's Real Grilling
4 boneless pork loin chops
1/2 cup hoisin sauce (available in most Asian sections of supermarkets)
2 TBSP red wine vinegar
1 TBSP canola oil
1 TBSP minced garlic
1 tsp grated ginger
1 tsp hot sauce (such as Tabasco or my favorite, Sriracha (Asian Section again))
1 tsp dark sesame oil (Asian section - got the drift yet?)
Mustard-Plum Dipping Sauce
1/2 cup plum sauce (yeah, yeah the Asian section)
2 TBSP Dijon Mustard
1 TBSP granulated sugar
2 TBSP water
In a medium bowl, whisk together marinade ingredients. Place the chops in a resealable plastic bag and pour in the marinade. Squeeze out as much air as possible and seal the bag tightly. Refrigerate for as long a possible, preferably overnight but at least 4 hours.
Prepare the Mustard-Plum sauce by mixing all ingredients in a small bowl. Stir well to fully combine.
Bring chops to room temperature (20 - 30 minutes on a kitchen counter should do). Remove the chops from the bag and discard the remaining marinade.
While the chops are coming to room temperature, warm your grill over medium heat.
When ready, grill chops to medium-well, approximately 4-5 minutes per side for a 1" thick chop. Remove from the grill and allow to rest 5 minutes. Serve with dipping sauce drizzled on top and additional sauce on the side.
OK crablings, how easy was that? Open jars, grate ginger, mince garlic, mix, grill. Even Sammy the Shark could handle that and he's much more into sushi than you or I.
Well time to get back on the couch, I see West Youdoofustan is about to take on Overunderbezerkia in light sabers at ten paces. Until next time, remember you can do it, you can cook.