Chinese-Style Red Pork

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Before we made this recipe, we thought you had to go to the Saochingcha area of Bangkok to get the tastiest red pork. No restaurant we've ever been to in America has ever offered anything that comes close to the flavor of this pork. So easy to make, and the results are astounding.

We recommend serving this with duck-fried rice with tamarind sauce.


1 1/2 cups plus 2 tablespoons hoisin sauce
1 cup oyster sauce
1/4 cup black bean garlic sauce
3-4 cloves garlic, chopped
1 tablespoon chopped peeled fresh ginger
1 teaspoon red food coloring
6 12-14 oz pork rib chops, each about 1 1/2 inches thick


Mix first 6 ingredients in large bowl for marinade. Place chops in extra-large resealable plastic bag. Add marinade to bag. Seal top, releasing excess air. Turn bag to coat chops. Refrigerate 3 to 5 days, turning bag occasionally.

Preheat broiler, adjusting rack 8 inches below heat source. Line rimmed baking sheet with heavy-duty foil. Remove chops from marinade. Place chops on prepared pan with some marinade still clinging. Broil until chops are cooked through and thermometer inserted horizontally into center registers 145 degrees F (about 9 minutes per side). Transfer to plates, serve and enjoy.

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Jim B. - Frontenac, Ks.
November 12th, 2012
8:02 PM
I'm using this recipe with a boneless pork loin to make Red Pork to use in making "Pok Pok Noodles." I just started the marinade this afternoon (11/12/12). I intend to roast the pork loin on a rotisserie on my Weber grill. I have some photos o the marinade prep, and will post them along with the loin cooking in a few days.

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