CHINESE CHAR SIU GRILLED LAMB CHOPS

If you want to impress your guests and make you life really easy at the same time, this is a good way to do it.  You prepare the lamb chops and marinade the night before, and just bring them out right before you want to eat.  We served them here with grilled Shangai bok choy and a fruit and cashew tossed salad my friend Leta made.

CHINESE CHAR SIU GRILLED LAMB CHOPS

Prep time:  15 minutes + overnight                        Cooking time:  5 min

3 Tablespoons hoisin sauce

3 Tablespoons soy sauce

2 Tablespoon Shaoxing wine (Chine rice wine) or dry sherry

1 Tablespoon sugar

1 teaspoon Chinese five-spice powder

½ teaspoon salt

18 rib lamb chops (about 3 pounds), well trimmed

2 Tablespoons honey

1 Tablespoon water

Whisk first 6 ingredients in small bowl.  Transfer to large resealable plastic bag.  Add lamb; seal bag and turn to coat.  Marinate in refrigerator at least 4 hours, but preferably overnight.

Prepare barbecue (medium-high heat).  Drain lamb, leaving some marinade clinging. Let them sit at room temperature for about 30 minutes. Grill lamb until slightly charred and cooked to desired doneness, about 2 ½ minutes per side for medium-rare.  Transfer to platter and let rest 5 minutes.

Stir honey and water in small skillet over medium heat until warm.  Brush over lamb chops.

Serves 6.

PULLED PORK

This recipe originated with Martha Stewart, and has evolved over the past few years.  It is Sam's favorite meat, partly because who doesn't love the flavors of bacon and slow-cooked pork, but also because the meat is so tender you barely have to chew it.  And unlike some of the pulled pork you get in restaurants, this is moist and succulent. The quality of the bun is important, too.  We've just started getting brioche rolls at Wegman's and that is definitely the one to go for if you can get it.  The bun has to be strong enough to stand up to some moisture, and not overly bread-y.  You can pull some of the bread out if your buns are too thick, which just gives you more room for the wonderful meat.

PULLED PORK

Prep time:  2 hrs+30 min                              Cooking time:  6 hrs+20min

1 bone-in pork shoulder (8 to 10 pounds)

6 ounces thick bacon, cut into 1” pieces

Kosher salt and freshly ground pepper

¼ cup + 1 Tablespoon packed light-brown sugar

 ¼ cup + 1 Tablespoon unsulfured molasses

¼ cup ketchup

3 Tablespoons apple cider vinegar

About 4 cups water

Brioche buns

Sliced dill pickles

Allow pork to come to room temperature, about 2 hours. 

Preheat oven to 300 degrees.  Cook bacon in a Dutch oven or other large ovenproof heavy pot over medium-low heat until fat is rendered and bacon is crisp, about 10 minutes.  .  Transfer bacon to a paper-towel-lined plate.  Season pork generously with salt and pepper and sear, fat side down, in pot until golden, about 5 minutes.  Flip, and repeat.

Return bacon to pot.  Stir sugar, molasses, ketchup, and vinegar together, and add to pot.  

Add water to reach three-quarters up sides of pork.  Cover pot, and bring to a simmer.

Transfer to oven, and braise pork, basting every hour, until liquid is thick and syrupy and meat is falling off the bone, about 6 hours.

Transfer pork to a rimmed baking sheet; let rest 20 minutes.  Meanwhile, skim fat from braising liquid, and discard.  Remove fat from pork, and discard.  Shred meat, which is kind of fun because it literally falls apart.  

Return to pot with braising liquid.

    

Simmer until sauce is nice and thick.

Serve on buns with pickles.

The great thing about pulled pork is that it can be reheated, giving you several meals or you can share with someone you care about.

Serves 16.