Grilled Pork with Lotus Root

Instructions

1. 1

   Combine soy sauce, rice vinegar, sesame oil, ginger, garlic, and honey in a small bowl to create the glaze. Set aside.

   Tip: Make the glaze ahead of time so flavors can meld together.

2. 2

   Pat the pork chops dry with paper towels and season both sides generously with salt and pepper. Let sit for 5 minutes.

   Tip: Drying the pork helps achieve better grill marks and browning.

3. 3

   Toss lotus root slices with 1 tablespoon of vegetable oil and a pinch of salt. Arrange on a grill-safe tray or thread onto skewers.

   Tip: Oiling the lotus root prevents sticking and promotes even cooking.

4. 4

   Preheat grill to medium-high heat. Brush grates with remaining vegetable oil to prevent sticking.

   Tip: An oiled grill prevents sticking and creates better char marks.

5. 5

   Place pork chops on the grill and cook for 5-6 minutes on the first side without moving them. Flip and cook another 4-5 minutes until internal temperature reaches 145°F.

   Tip: Resist the urge to flip constantly; this allows for a proper crust to form.

6. 6

   Place lotus root slices on the grill alongside the pork in the final 4 minutes of cooking. Grill until tender with light char marks, about 4 minutes total, turning halfway through.

   Tip: Lotus root cooks quickly, so add it toward the end to time everything together.

7. 7

   In the last minute of grilling, brush both pork and lotus root generously with the prepared glaze. Flip pork and lotus root once to coat evenly.

   Tip: Adding glaze at the end prevents burning and keeps it glossy.

8. 8

   Transfer pork chops and lotus root to a serving platter. Drizzle any remaining glaze over top and garnish with green onions and toasted sesame seeds.

   Tip: Let the pork rest for 3-5 minutes before serving to retain juices.