2 pork chops or cutlets
3-4 tablespoons yuzu juice (with or without salt)
1/2 teaspoon dried yuzu peel
1/2 teaspoon schichimi togarashi
1/2 teaspoon brown sugar
1/2 teaspoon salt
1 tsp black pepper
Glaze
2 tablespoon honey
1 splash of yuzu juice (with or without salt)
1 teaspoon schichimi togarashi
Rub the pork with salt, pepper, sugar, yuzu peel and togarashi. Sprinkle with yuzu juice and allow to marinate for a few hours. Thin the honey with enough yuzu juice make it easy to brush onto the meat; and add a sprinkle of the togarashi and set aside.
Grill the meat. Just before removing from the heat, brush with the honey glaze and allow to caramelize. Be careful not to burn the honey.
Serve with fresh grilled vegetables and rice.
Posted: 12/28/2010 12:20:01 PM