Chinese-Barbecue-Style Pork Chops

Pickled Radishes

Step 1

Heat½ cup distilled white vinegar,2 Tbsp. sugar,¼ tsp. black peppercorns, and¼ tsp. crushed red pepper flakesin a small saucepan, stirring, until sugar is dissolved, about 5 minutes. Remove from heat, add1 garlic clove, finely grated, and let brine cool.

Step 2

Toss8 oz. mixed radishes (such as red and/or watermelon and/or purple daikon), trimmed, thinly sliced, and2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher saltin a small bowl; let sit until softened and releasing liquid, 10–30 minutes; drain liquid.

Step 3

Pour brine over radishes. Cover and chill at least 8 hours before using.

Do ahead:Radishes can be pickled 1 week ahead. Keep chilled.

Pork and Assembly

Step 4

Stir½ cup hoisin sauce,2 Tbsp. ketchup,2 Tbsp. light or dark brown sugar,2 tsp. five-spice powder,2 tsp. oyster sauce,2 tsp. soy sauce,1 tsp. finely grated peeled ginger,1 tsp. toasted sesame oil, and¼ cup vegetable oilin a large bowl to combine.

Step 5

Make shallow cuts along fatty, curved edge of eachsix ⅓"–¼" bone-in pork rib chops (2–3 lb.)to prevent them from curling as they cook. Add chops to marinade and toss to coat. Cover with a lid or plate and chill at least 2 hours or, preferably, up to 12 hours. Let sit at room temperature 30 minutes before grilling.

Step 6

Prepare a grill for high heat; oil grate. Remove pork chops from bowl and scrape off excess marinade; discard marinade. Grill, turning often, until deeply browned and an instant-read thermometer inserted near the bone of each registers 140° (internal temperature should climb to 145° as they rest), 8–12 minutes. Transfer to a cutting board and let rest 10 minutes.

Step 7

Thinly slice meat from bone; transfer to a platter and sprinkle withflaky sea salt. Serve with pickled radishes andred leaf or romaine lettuce leaves.