Shaoxing-Poached Chinese Five Spice Pork Chops with Guava BBQ Sauce

Don't tell anyone, but you can do this fusion combo with most cuts of pork. They would be particularly good with ribs — grill them with just the dry rub and occasionally spray with the Shaoxing wine. Then brush the sauce on at the end. But hey, not all of us have 3 hours in the middle of the day.

Ingredients

Guava BBQ Sauce

8 oz guava paste, cut into 1/2-inch pieces

1/3 cup raw apple cider vinegar

1/4 cup dark rum

3 tbsp sofrito

3 tbsp fresh lime juice

1 tbsp soy sauce

1 tbsp Worcestershire sauce

2 tsp minced fresh ginger

1 scallion, white part only, minced

1 garlic clove, minced

1/4 cup water

Salt and freshly ground black pepper, to taste

Pork Chops

1 tbsp sugar

1 tbsp kosher salt

1 tbsp dry mustard

1 tsp Chinese five-spice powder

1/2 tsp freshly ground black pepper

1/2 tsp ground cinnamon

1/4 tsp ground cloves

2 lbs thick-cut boneless pork chops

3 tbsp canola oil

1/2 cup Shaoxing wine

Preparation

1. In a small saucepan, combine the guava paste, vinegar, rum, sofrito, lime juice, soy sauce, Worcestershire sauce, ginger, scallion, garlic, and water. Bring to a boil over medium heat, stirring to help dissolve the guava paste. Reduce heat to low and simmer, stirring occasionally, until the sauce has reduced to about 1 1/4 cups, about 15 minutes. Season with salt and pepper. Remove from heat and let cool.

2. In a small bowl, combine the sugar, salt, dry mustard, five-spice powder, pepper, cinnamon, and cloves. Pat the pork chops dry with paper towels, then rub the spice mixture firmly and evenly over all surfaces.

3. Heat the canola oil in a large heavy-bottomed skillet over medium-high heat until shimmering. Add the pork chops and sear without moving until deeply browned on the first side, 3–4 minutes. Flip and sear the second side for 2–3 minutes more.

4. Pour the Shaoxing wine around the chops — not over them, to preserve the crust. Reduce heat to medium-low, cover the skillet tightly, and cook until a thermometer inserted into the thickest part reads 135°F, about 5–8 minutes depending on thickness. Transfer the pork chops to a plate and let rest for 5 minutes. Serve with the guava BBQ sauce.

Note: The photo uses boneless pork chops. Bone-in thick-cut chops are the better option here — they stay juicier through the poaching step and have more flavor. If using bone-in, add 3–5 minutes to the covered cooking time and verify doneness with the thermometer.