1 kg pork chops cut into 1.5 cm thick slices
1 cup soy sauce
3/4 cup sesame seeds
1/2 cup vinegar
2 tablespoons grated ginger
To taste: salt
For serving: olive oil
For the rice: 1 smoked calabresa sausage, cut in half lengthwise and then into thin slices
4 cloves garlic, minced
1/3 cup olive oil
3 cups cooked red bean more 2 cups of broth
2 cups cooked rice
3 cups diced sweet potato
Paprika for garnish
1 kg pork chops cut into 1.5 cm thick slices
1 cup soy sauce
3/4 cup sesame seeds
1/2 cup vinegar
2 tablespoons grated ginger
To taste: salt
For serving: olive oil
For the rice: 1 smoked calabresa sausage, cut in half lengthwise and then into thin slices
4 cloves garlic, minced
1/3 cup olive oil
3 cups cooked red bean more 2 cups of broth
2 cups cooked rice
3 cups diced sweet potato
Paprika for garnish
In a large bowl, combine the pork chops, soy sauce, sesame seeds, vinegar, ginger, and salt
Cover and refrigerate for six hours
Drain and reserve the broth
Heat an oiled grill or grill pan to medium-high heat
Grill the pork chops for 20 minutes per side or until they reach desired doneness
In a saucepan, simmer the reserved broth over low heat for 20 minutes or until it reduces slightly. Reserve
Prepare the rice: In a large skillet, sauté the sausage and garlic in olive oil for five minutes or until they brown lightly
Add the cooked red bean, rice, and broth
Stir to combine
Simmer over low heat for five minutes or until hot
Serving suggestion: Serve the pork chops with the mixed rice and sweet potato, garnished with paprika
