Char Sui Pork Chop Recipe
14oz hand-cut pork chop brined in char sui and grilled to perfection. Finished with Sake plum glaze.
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Ingredients
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Char Siu Brine & Marinade
Sake-Plum Glaze
Finishing & Garnish
Method
Char Siu Brine & Marinade
- 1
Prepare brine
In a medium bowl, dissolve 2 tablespoons kosher salt and 2 tablespoons brown sugar into 4 cups of cool water. Stir until fully dissolved.
- 2
Brine the chop
Submerge the 14 oz pork chop in the brine, cover, and refrigerate for 45 minutes to 1 hour. This step seasons and helps retain moisture.
- 3
Make char siu marinade
Meanwhile, combine 1/4 cup char siu sauce, 1 tablespoon soy sauce, 1 teaspoon hoisin, 1/2 teaspoon Chinese five-spice, 1 teaspoon minced garlic, 1 teaspoon minced ginger and 1 teaspoon Shaoxing wine in a small bowl. Whisk until smooth.
- 4
Rinse and pat dry
After brining, remove the pork chop, discard the brine, rinse the chop briefly under cold water, and pat thoroughly dry with paper towels. Place chop on a tray or bowl.
- 5
Marinate
Brush or pour the char siu marinade over the pork chop, ensuring both sides are coated. Reserve about 1 tablespoon of the marinade for basting later. Cover and refrigerate for 30 minutes to 2 hours (longer for deeper flavor). If short on time, allow at least 30 minutes.
Sake-Plum Glaze
- 6
Combine glaze ingredients
In a small saucepan, combine 2 tablespoons ume plum jam (or diluted umeboshi paste), 2 tablespoons sake, 1 tablespoon mirin, 1 teaspoon soy sauce, 1 tablespoon honey and 1/2 teaspoon sesame oil. Whisk to combine.
- 7
Simmer and reduce
Bring the mixture to a gentle simmer over medium-low heat. Simmer 4–6 minutes, stirring occasionally, until slightly thickened and glossy.
- 8
Finish with slurry
Mix 1/2 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Whisk the slurry into the simmering glaze, cook 30–60 seconds until the glaze thickens to a brushable consistency. Remove from heat and set aside. Reserve about 1 tablespoon for finishing after grilling.
Grilling & Finishing
- 9
Preheat grill or grill pan
Preheat an outdoor grill to medium-high (about 400°F/200°C) or heat a cast-iron grill pan over medium-high heat. Oil the grill grates or pan lightly with 1 teaspoon neutral oil to prevent sticking.
- 10
Sear the pork chop
Remove the pork chop from the refrigerator and let sit 5 minutes at room temperature. Place the chop on the hot grill or pan. Sear 3–4 minutes without moving to develop good grill marks.
- 11
Flip and baste
Flip the chop and grill the second side 3–4 minutes. Begin brushing the reserved char siu marinade and then the sake-plum glaze in thin layers—brush once, wait 30–60 seconds to set, then brush again. Continue until internal temperature reaches 145°F (63°C) measured at the thickest part.
- 12
Carryover and rest
Remove the pork chop from heat when it hits 140–142°F (60–61°C) as it will rise to 145°F while resting. Let rest on a cutting board, tented loosely with foil, for 5–7 minutes to redistribute juices.
- 13
Finish and garnish
After resting, brush the chop with the reserved tablespoon of warm sake-plum glaze for shine and flavor. Season lightly with freshly ground black pepper, sprinkle sliced scallions and toasted sesame seeds over the top. Slice if desired and serve immediately.