Chili Caramel Pork Chops

I initially set out for a new glaze for chicken wings, only to find I didn’t have any wings on hand. Substituting with pork chops I bought a few days earlier, I started pulling different ingredients from the cupboards as well as the fridge. I stared at everything for a bit, trying to figure the flavor profile I wanted. I’ve been very into sweet-salty desserts lately when it hits me, why not a new savory marinade/glaze with a sweet touch.

Its not a new idea by any means. Cambodian flavor palates has always been a balance of salty, sweet, spicy and sour. Tapping into my roots, I wanted a new spicy sticky sweet glaze, though I’ve made quite a few before, I wanted to try using some sort of caramel in my recipe.


4 Pork Chops 3/4 – 1 inch thick
1 small Onion, thinly sliced (or half a large)
5 cloves of Garlic, finely minced
1- 1 1/2 inch piece of Ginger, finely minced
2 tbsp Oyster Sauce
4 tbsp Hoisin Sauce
3/4 cup Brown Sugar
1/2 cup Fish Sauce
1 tbsp Chili Garlic Sauce or Sriracha Sauce (optional how much you use, can also substitute with red pepper flakes)
1 tsp Black Pepper
3 cups Water + 4 tsp
2 tsp Corn Starch

1. In a large bowl (preferably w/a lid) combine oyster sauce, hoisin, fish sauce, brown sugar, chili sauce and black pepper. Add onions, ginger, garlic and 3 cups of water. Stir to combine, add pork chops and make sure its submerged in the marinade, if you need more water, add just enough to submerge your meat. Cover with lid or plastic wrap, place in refrigerator to marinade at least 6, over night preferred for optimum flavor.

2. Pull the pork out of the marinade and pat dry, strain all solids from marinade and reserve 1 1/2 cup of liquid.

3. Cook pork any way you’d like, grill, bake or sauté on stove top. I chose sear it lightly in a pan before placing in the oven to finish cooking. Careful not to over cook. Tent with foil when done and allow to rest.

4. In a heavy bottom sauce pan, bring the reserved liquid to a boil, let it boil/reduce for 5 minutes. Add 2 teaspoon of cornstarch to 4 teaspoon of water, stir to make a slurry, add about half to the liquid. Let boil to a slightly thick sauce. Add the rest of the slurry if its not thick enough. Turn off heat, be careful not to burn the sauce! Taste and adjust flavors as needed (adding brown sugar, fish sauce or chilies to balance the flavors to your liking) sauce should be sticky, sweet and spicy.

5. Add any liquid from the rested pork to the sauce, stir to combine. Coat the pork chops in the glaze before serving.

6. Serve sauce on the side along with steamed rice and vegetables.

1. When making fish caramel sauce, it can foam up a lot while boiling, make sure you use a fairly large sauce pot.
2. I used the same marinade for the glaze, letting it boil for 5 minutes does kill all harmful bacteria. You can save some of the marinade before you add the pork if you’re really uncomfortable. Just cover and refrigerated until you use it.
3. Would be delicious with chicken wings or thighs and drumsticks.

I was incredibly impressed with myself at how delish this turned out! The pork had a beautiful ginger flavor while the sauce was wonderfully sticky sweet and spicy! I love pulling from my roots to create something new but still in the spirit of Cambodia, I hope you’ll try this and love it as much as I do!

Posted from Ms Fatty’s BlackBerry 😉

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