May is the perfect month for al fresco dining in Tokyo. The weather is generally clear with nights that present a slightly cool contrast to the warm days. Needless to say, we’ve been busy with the grill this week and I have a great combination of flavors to share. It was inspired by a conversation with a friend but in my enthusiasm, I didn’t measure when I put it together. Luckily for all of us, marinades are pretty forgiving so adjust to your liking.
Pork with Honey and Yuzu
2 pork chops or cutlets
3-4 Tblsp yuzu vinegar
1/2 tsp dried yuzu peel
1/2 tsp dried red pepper (togarashi) rings
1/2 tsp brown sugar
1/2 tsp salt
1 tsp black pepper
2 Tblsp honey
Rub the pork with salt, pepper, sugar, yuzu peel and togarashi. Sprinkle with yuzu vinegar and allow to marinate for a few hours. Thin the honey with enough yuzu vinegar make it easy to brush onto the meat; and add a sprinkle of dried red pepper and set aside.
Grill the meat. Just before removing from the heat, brush with the honey glaze and allow to carmelise. Be careful not to burn the honey.
I served this with tarragon-herbed grilled zucchini and basmati rice pilaf.Posted by kuri at May 06, 2004 08:56 AM