Ingredients
14 cup sugar
12 cup water
6 spring onions (scallions)
2 teaspoons fish sauce (Nuoc Nam)
2 teaspoons soy sauce
2 tablespoons vegetable oil
6 pork chops (not too thick)
Method
Sources
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Hickory chunks — classic American barbecue smoke flavor
Apple wood — mild, sweet smoke for poultry and pork
Cherry wood — fruity, mahogany-colored smoke for pork and poultry
Pecan wood — mild, nutty smoke for poultry, pork, baked beans
Memphis-style dry rub — ribs, pulled pork, brisket, chicken
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Combine sugar and water in a small pot. Bring to a boil over medium heat and simmer until brown (about 10 mins). Add more hot water till the sauce is thick enough to coat the back of a spoon. Set aside to cool. Chop the onions and combine well with the sugar sauce, fish sauce, soy sauce, salt and vegetable oil. Put the chops in a large bowl and pour the marinade over. Marinate in the frig for at least 6 hours, even better overnight. Cook on the grill for about 10 - 20 mins, turning over once.