

I love this unique marinade for Mongolian Pork Chops that has been an everyday dinner in my house for years. It is served with grilled peppers, zucchini and steamed rice plus Lemony Hummus. It may sound unusual but that is what fusion food is all about and the whole combination is amazing.
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As with most recipes the catch to making it easy is in the planning and preparation. Having all the ingredients falls into the planning category. The marinade uses Chinese Black Bean Sauce and this gluten free version is a staple in my fridge. The bean sauce will last for months in the fridge if you always use a clean utensil in the jar. Be sure to label it or over time you won’t use it because you can’t remember what it is.
The Chinese black beans can be found online or in Asian grocery stores. This is the only brand I have ever bought. You can read more about this ingredient in my post, Fermented Chinese Black Beans.
This recipe makes a large amount of marinade but I like that. I know it will make two meals or more for me so I plan for that when I make it. Half the marinade goes on my pork chops for dinner and then I do one of two things with the other half.
Let me know in the comments below if you have some tips for freezer management or what you like to find in the freezer.
MARINADE |
1 cup GF soy sauce |
½ cup white wine vinegar |
6 Tbsp sugar |
6 Tbsp sesame oil |
¼ cup minced garlic |
¼ cup minced green onions |
1½ Tbsp GF Chinese Black Bean Sauce (link in the recipe description) |
2 tsp crushed red pepper flakes |
8 pork chops, bone-in or boneless (or 12 lamb chops) |
Ingredients |
Directions |
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