Prepare the marinade and edible wraps for this Vietnamese-inspired dish the day before, so all you have to do after work is throw the chops on a hot grill.

For the marinade

• 1 tablespoon crushed hot red pepper flakes
• 2 tablespoons boiling water
• 1/2 cup Japanese soy sauce
• 1/4 cup fish sauce
• 1/4 cup rice wine or dry sherry
• 1/4 cup toasted sesame oil
• 1/4 cup canola or vegetable oil
• 1/4 cup water
• 1/2 cup firmly packed dark brown sugar
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons finely chopped or grated fresh ginger
• 1 tablespoon finely ground fresh black pepper
• 8 cloves garlic, peeled, halved, germ removed and finely chopped
• 1/2 cup finely chopped scallions, white and green portions

• 16 1/4-inch-thick pork chops, about 2 ounces each
• About 1/4 cup canola or vegetable oil
• 1/4 cup black sesame seeds
• 1/2 cup finely chopped scallions, white and green portions

• 4 cups rehydrated bean threads or white rice
• 1 head bibb or other lettuce
• 1/4 cup cilantro leaves
• 2 red bell peppers, seeds and membranes removed, thinly sliced
• 3/4 cup chile paste, preferably Sriracha or sambal

Place pepper flakes in a small bowl and pour boiling water over them. Let sit for 1 to 2 minutes to rehydrate.

Combine all the marinade ingredients except the pepper flakes and scallions in a blender. Blend until well combined. Stir in the scallions, pepper flakes and soaking water.

Place chops in an extra-large resealable bag. Pour the marinade over chops, squeeze out any excess air from bag and close. Roll the bag to evenly coat all the meat. Refrigerate at least 12 hours or up to 24.

Preheat grates of a well-oil charcoal or gas grill to medium-high. Remove the chops from the marinade, letting any excess marinade remain in the bag, Lightly pat dry with paper towels. Reserve 1 cup marinade for glazing the chops. Place in a small saucepan over medium heat and bring to a boil. Using your hands or a brush, coat chops with canola oil.

Place chops on grill in batches, keeping the lid open, turning frequently during the cooking time, and brushing with the remaining marinade. Cook until chops are completely glazed and well marked with char, about 10 minutes. Flip, jockey and stack throughout the cooking as needed.

Remove chops from grill and sprinkle with sesame seeds and scallions. Serve chops immediately, family style, with bean threads, lettuce, cilantro, bell peppers and chile paste.

Serves 8.

-- "Serious Barbecue" by Adam Perry Lang (Hyperion, 2009, $35)