Grilled Pork with Bamboo Shoot
Prep
20 mins
Cook
25 mins
Servings
4
Difficulty
Medium
This is one of my favorite weeknight dinners because it comes together in under an hour and tastes like you spent all day cooking. The pork chops get beautifully caramelized on the grill while the tender bamboo shoots absorb this incredible savory marinade made with ginger, garlic, and soy sauce. Bamboo shoots are wonderfully low in calories but packed with fiber, which keeps you feeling satisfied long after dinner. The best part? Most of these ingredients are pantry staples, so you're not making a special trip to the store. Just fire up the grill and dinner is done in no time.
Ella x
Ingredients
- 4pork chops(1.5 inches thick, about 8 oz each)
- 1½ poundsfresh bamboo shoots(sliced lengthwise into 1/4 inch planks)
- 3 tablespoonssoy sauce
- 2 tablespoonsfresh ginger(minced)
- 4garlic cloves(minced)
- 2 tablespoonssesame oil
- 1 tablespoonrice vinegar
- 1 tablespoonhoney
- 2 tablespoonsvegetable oil
- 3scallions(chopped)
- 1 tablespoonsesame seeds(toasted)
- ½ teaspoonblack pepper
- ¾ teaspoonsea salt
Detail level
Instructions
- 1
Combine soy sauce, minced ginger, minced garlic, sesame oil, rice vinegar, and honey in a small bowl to create the glaze. Stir until honey dissolves completely.
Tip: Prepare this glaze while your grill preheats to save time.
- 2
Pat the pork chops dry with paper towels and season both sides with sea salt and black pepper.
Tip: Dry pork ensures better browning and caramelization on the grill.
- 3
Preheat your grill to medium-high heat (about 400°F). Brush the grill grates with oil to prevent sticking.
Tip: A well-oiled grate creates those desirable char marks.
- 4
Toss the bamboo shoot slices with 1 tablespoon of vegetable oil, a pinch of salt, and pepper. Arrange them on a grill pan or in a grilling basket.
Tip: Using a grill pan prevents small pieces from falling through the grates.
- 5
Place pork chops directly on the grill grates and cook for 6-7 minutes on the first side without moving them. Flip and cook another 5-6 minutes until internal temperature reaches 145°F.
Tip: Resist the urge to flip frequently; this develops a flavorful crust.
- 6
During the last 2 minutes of pork cooking, brush both sides generously with the prepared glaze.
Tip: Adding glaze too early can cause it to burn; add it near the end for best results.
- 7
Place the bamboo shoot pan on the grill alongside the pork during the second half of cooking. Grill for 8-10 minutes, shaking the pan occasionally, until the shoots are tender with golden-brown edges.
Tip: Bamboo shoots benefit from direct heat to develop a slight char and caramelization.
- 8
Transfer the cooked pork chops to a serving platter and let rest for 3 minutes. Arrange the grilled bamboo shoots alongside.
Tip: Resting allows juices to redistribute, keeping the meat tender and juicy.
- 9
Drizzle any remaining glaze over the plated pork and bamboo shoots. Garnish with chopped scallions and toasted sesame seeds.
Tip: Fresh scallions and sesame seeds add a final burst of freshness and texture.
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