Asian Style Grilled Pork Chops

Ingredients:

1/2cup Lite Soy Sauce(Kikkoman)

1/2 cup Kekap Manis-Indonesian Sweet Soy Sauce. (You can get it at any Asian Food Store)

Juice of Half Lemon

1/2 tsp Curry powder

1/2 tsp Corriander powder

1/2 tsp Garlic powder

1/2 tsp Onion powder

1/4 tsp Black pepper

1/2 tsp Sesame oil

1 tsp Olive oil or Canola oil

5 pcs Pork Chops( 1/2 inch thick)

I mixed all the ingredients and marinade the meat. 

Then I placed it inside the refrigerator for at least 4 hours. 

Placed the meat on a pre-heated grill-on High Heat.

It took me around 10 minutes to cook the chops

The meat is tender, juicy not too sweet..just perfect for me.

Roast Five Spice Pork Belly

I was craving for a good Roast Pork Belly and decided to go to Sam Woo Restaurant  (located in Van Nuys, CA), where they serve roasted pork, ducks, chicken etc. The roast pork was very dry and the skin was no longer crunchy - because we arrived there late afternoon and all the good parts were gone. Otherwise Sam Woo always has good Roast Pork -  I suggest to get there early lunch to avoid disappointments. Since my craving for good roast pork was not satisfied, I decided to try to make my own Five Spice Roast Pork Belly...the recipe is as follows: 

Ingredients:

4 lbs Pork Belly with Ribs (sliced into 3 pieces)

1 tsp five spice powder

1/2 tsp black pepper

Salt to taste

10 cloves of fresh chopped garlic

1 tsp Vegetable Oil (for basting)

I placed the pork belly inside a ziploc bag with the chopped garlic cloves and kept it in the refrigerator overnight.

I remove the chopped garlic and mixed the Black Pepper and Five Spice Powder together. 

I used the mixture to rub all over my pork belly (season with salt according to taste) and then I placed it in the skewers to start the Rotisserie.

I basted the meat with vegetable oil (one time) to brown the skin and meat evenly.

Checked the skin after an hour when the skin is soft - I used the tip of the knife to prick the skin all over to make the skin crispy.

After 2 1/2 hours the skin had a perfect crisp and evenly cooked. I removed it from the skewers and let the meat rest for 10minutes before slicing.

The finished product is what I have been craving for, the meat was tender and moist - the skin was to die for (crispy and tasty)