Serves 4

1.Place the whole garlic bulb onto the grill. Allowing it to crackle and singe. Cook for about 35 minutes until the outside is almost
2.On a flat surface and with a rolling pin, flatten the pork chop to about 2cm thick keeping the bone attached.
3.Grill the pork chops without seasoning or putting on any oil. The natural fat from the meat keep the meat moist while grilling and stop any burning on the chop. Turn the chop to allow it to cook evenly and get the colour char browned. On the last turn of the pork chop, brush each side with the Char Siu Sauce.
4.Cook the French beans in boiling water until al dente, about 3 minutes. Remove from the water and refresh with cold water then tip into a mixing bowl, add the red onion and Oriental Sesame Dressing and toss together.
5.Crush the garlic bulb to free the semi cooked garlic and place the crushed garlic pieces onto the plate, scattering over the thyme leaves and drizzling with olive oil to finish the dish. Serve with the bean salad.

Tips: An extra dipping sauce with 1 Tbsp each of Premium Oyster Sauce, Char Siu Sauce, roasted garlic and hotel water. No seasoning or sauces to be put on before grilling to prevent the sauce getting on the grill and burn.

Chef notes: This dish is a great BBQ experience, I love adding fresh herb and garlic to an already classic Char Siu Sauce, and what better meat to use than a pork chop. Keep the beans a touch crunchy to the bite and have fun with grilling the garlic bulb. It is a great way to add a smoky depth to the garlic.


4 whole bulbs fresh garlic
4 pork chops with bone (approx 200g each )
1 fresh thyme leaves
4-6 Tbsp Lee Kum Kee Char Siu Sauce
Light olive oil Salt and freshly ground black pepper
200g French beans, trimmed
1 red onion, thinly sliced
2 Tbsp Lee Kum Kee Oriental Sesame Dressing
1 fresh red chilli, deseeded and finely chopped

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