THE YANKEE CHEF: Another sauce for your grilling repertoire

A dish of Picnic Table Gochujang Pork is shown.
A dish of Picnic Table Gochujang Pork is shown. PHOTO BY JIM BAILEY

Never had Gochujang paste before? For the heat aficionados, this is the perfect Asian (Korean to be precise) condiment for all your grilling days. Combining the intense flavor of chile powder with the subtly sweet addition of rice vinegar and fruited preserves makes this baste great on chicken wings as well. Plus, it has the added benefit of not messing up your grill. Just open the pouch and have at it! (See my wing recipe using Gochujang here http://theyankeechef.com/index.php/component/yoorecipe/recipe/1191-chicken-wings)

Can’t find any type of fermented chile bean paste in your local store? Just use Sriracha, Harissa or any red chili paste for a substitute.

Picnic Table Gochujang Pork

INGREDIENTS

1 cup apricot preserves

½ cup orange juice

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¼ cup Gochujang (chili bean paste)

¼ cup rice vinegar

3 tablespoons soy sauce

2 tablespoons olive oil

2 teaspoons minced garlic in oil

6 boneless pork chops

INSTRUCTIONS

Mix all ingredients except chops in a large bowl. Place the pork chops into sauce, turning to coat. Cover and refrigerate 30 minutes. When ready, heat outdoor grill.

Tear off 6 large pieces of foil. Remove 1 pork chop into each foil square and evenly divide the marinade among all 6 chops. Fold and seal each packet and place over indirect heat on grill with the sealed side facing up. Close lid and cook about 45 minutes, or until pork is cooked through.

NOTE: Of course this can also be done in your oven with the temperature at 350-degrees F. Or simply cook your chops on the grill and baste with marinade when it is almost completely cooked through. If this is too messy, then line the grates of your grill with foil before cooking.

The Yankee Chef Jim Bailey is a third-generation chef, food columnist, cookbook author and food historian. Bailey lives in Maine with his wife and four children.