David Byrd : Raven Call
David Byrd
David Byrd is the Founder and Chief Creative Officer for Raven Guru Marketing. Previously, he was the CMO and EVP of Sales for CloudRoute. Prior to CloudRoute, He was CMO at ANPI, CMO & EVP of Sales at Broadvox, VP of channels and Alliances for Telcordia and Director of eBusiness development with i2 Technologies.He has also held executive positions with Planet Hollywood Online, Hewlett-Packard, Tandem Computers, Sprint and Ericsson.
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Spicy Asian Pork Chops


·         8 Loin Pork Chops (½ inch thick)

·         1 cup dry sherry or sake

·         1 cup soy sauce

·         1 cup hoisin sauce

·         1 cup brown sugar

·         1 cup honey

·         2 tablespoons lime juice or rice wine vinegar

·         ½ cup chile-garlic sauce (sambal oelek)

·         ¼ cup sriracha sauce

·         ¼ cup Chinese five-spice powder

·         5 cloves garlic, minced

·         1 tablespoon ginger paste

·         ½ cup sesame oil

·         1 tablespoon cornstarch



In a large bowl, combine the sherry, soy sauce, hoisin sauce, brown sugar, honey, chile-garlic sauce, five-spice powder, garlic, lime juice, sriracha, ginger and sesame oil.


Place the chops in a large zip lock bag and pour the marinade over them. Toss well to coat each chop. Marinade the chops overnight.


Remove the marinated ribs from the refrigerator. Reserve half the marinade.


Preheat your gas or charcoal grill to medium heat.


Grill the chops for 7 minutes on one side. Brush the marinade over the chops prior to turning and again after flipping. Grill the chop on the second side for 5 minutes. Brush with the marinade again and cook on each side for 2 minutes more.


Meanwhile, mix the cornstarch with a ¼ cup of the reserved marinade. In a saucepan, heat the remainder of the marinade and stir in the slurry. When it thickens, cover and reduce to low heat.


Sauce each chop as you plate it and accompany with rice. 6-8servings.

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