A Modern American Chophouse
Video Transcript of The Cooking Channel's (The Best Thing I Ever Ate) Interview with Suzanne Tracht
Stuart: I absolutely love steakhouses and Jar in Los Angeles is one of my favorites. Well, Jar has a Char Siu Pork Chop and it is . . . so good. I order it every single time and
I don't order steak. I just can't help it. That's impressive (laughs). Char Siu Pork Chop is a pork chop marinated in Chinese barbeque sauce.You can get char siu atChinese take out restaurants but it's nothing in comparison to what Suzanne's doing at Jar.
Suzanne: The main ingredients are oyster sauce, hoisin sauce, a lot of garlic, ginger, fermented Chinese black beans, brown sugar, soy sauce . . . the kitchen sink basically.
Stuart: You marinate the pork chops in the refrigerator for 24 to 48 hours and all those flavors just infuse into this pork chop.
Suzanne: After you marinate the pork, you want to cook it really, really slow because you don't want to burn it; so we really take our time cooking a pork chop
Stuart: and you get a great product
Suzanne: This is what I do (inaudible) I bring it to the end of the broiler and I just let 'em sit for a little while and I just keep kinda rotating them all night
Stuart: So it comes with a roasted onion and like a brush of pesto on top. The fries at Jar are incredible, they're super crispy (inaudible) it looks incredible. it's nice
and thick (inaudible) lovely char marks on it. It has a sweetness and a saltiness ... it's just so satisfying. I'm definitely getting those Asian flavors, like a brightness of ginger with the
garlic. In comparison to a regular pork chop it's just exploding with way more flavor. So delicious. It's just the best thing I've ever eaten. Suzanne (inaudible) pork chop it has my heart. I
don't know if I'm ever going to try your steak.
Suzanne: Stuart I know you love the pork chop but you're going to have to try the steak.
Stuart: I'll try them someday Suzanne. Sure.
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