What I love most about Asian food and is that it is so diverse in flavors and textures. It really opens itself up for creativity. By making Asian dishes on the grill you eliminate most if not all the heavy oils you use for traditional stir fry, thus making it a slight bit healthier. Of course the best part of cooking it on the grill is that it gets me outside and at my favorite place…….GRILL SIDE!!!!!
You don’t HAVE to smoke the rice, but it does give you an opportunity to linger grillside on a beautiful day with a beverage of your choice nearby. Otherwise, this can be a fairly quick cook.
What to expect:
Multiple textures. A slight crunch, brought to you courtesy of the peanuts and green onion. A nice firm bite from the grilled pork. Al dente vegetables. Then the ultimate texture that the rice brings.
As to flavor. A nice smokiness from the rice, a unique savory taste from the grilled peanuts, a gentle yet noticeable Asian flavor from the grilled pork chop, and ultimately a sweet spicy flavor from the teriyaki sauce and sambal.
4 dinner servings.
What you’ll need:
A grill pan. If you don’t have one of these, GET ONE!!!!! You’ll thank me and use it a thousand time over.
About an hour of time if you’re not smoking the rice and do your prep while the grill is coming up to temp.
About 3 hours of time if you’re going to smoke the rice and linger by the grill while it takes light.
1 bunch green onions
½ cup teriyaki sauce
½ tsp garlic powder
½ tsp ground ginger
2 cups extra long grain rice, well rinsed.
A couple of nice wood chunks (if smoking the rice).
3 1-1½ bone in pork chops.
3 tsp. Chinese 5 spice powder*.
1 each red, yellow, and green peppers cut in large dice.
1 large red onion cut in large dice.
1lb asparagus, rough ends removed and cut into 1 inch lengths.
½ cup dry roasted, unsalted peanuts
1 cup chicken low sodium chicken stock
1 cup water
1 Tbls butter
salt and pepper
2-3 Tbls Sambal* (depending on your heat tolerance).
Sesame seeds for garnish.
*Can usually be found in the ethnic aisle of most larger grocery stores.
How we did it:
The steps given here are to maximize your time grillside. Shortcuts and multitasking can be done to speed things up. But what fun is that?
Begin by rincing the rice until the water is clear. This removes the gluten from the rice and makes it less sticky.
Spread the rice on a sheet pan and set aside.
Season the pork chops with the 5 spice powder and place in the refrigerator.
In a bowl mix the ½ cup teriyaki, honey, garlic powder, and ginger. Set aside.
Finely chop the green onions for garnish, set aside.
Cut your peppers and onion in large dice, and set aside.
Trim and cut the asparagus, mix in with the peppers and onion.
Set the grill up for COLD SMOKING by lighting just 3 or 4 briquettes and a large wood chunk. The object here is to create smoke while keeping the heat to a minimum.
Place the rice as far from the heat source as possible, cover and smoke for about 2 hours adding wood and charcoal as needed. You can rest your eyes but try to glance up every 20-30 minutes to be sure you’re still rolling smoke.
Once you have your rice smoked set aside, and set the grill up for direct grilling.
*Rice can be smoked 1 week in advanced and stored in an air tight container.
Oil the grill pan and grill grates.
Place the veggies in the grill pan and toss in the peanuts and mix well.
Place the pork chops on the grill.
Toss the veggies and flip the pork chops about every 6 minutes, until the veggies are al dente (firm to the bite) and the chops are done.
Now in ya go with grilled pork chops and veggies in tow.
Mix the 1 cup chicken broth, 1 cup water, Tbls butter, in a pot.
Bring to a boil.
Reduce to a simmer and cover tightly.
Let rice simmer 15-20 minutes.
While rice is cooking, cut your pork chop from the bone and cut into desired dice, and add to a bowl with the vegetables.
Mix in the teriyaki sauce and sambal.
Add the cooked rice and mix gently but well.
Plate, garnishing with green onion and sesame seeds, serve, and enjoy.
Remember what you cook isn’t nearly as important as who you cook it with.