Wednesday, 6 March 2013

5-Spice Pork Chops

I'm afraid this is not the world's most glamorous pork chop dish. (Is there such a thing?) Very tasty, however. Not much else to say about it; obviously these are inspired by the flavours of char-siu, Chinese barbecued pork.

4 servings
30 minutes prep time, not including marinating time

2 cloves of garlic
2 tablespoons soy sauce or tamari
2 tablespoons hoisin sauce
2 teaspoons five spice powder
1 tablespoon grated fresh ginger
2 teaspoons toasted sesame oil

4 medium (700 g, 1 1/2 pounds) pork loin chops

Peel and mince the garlic. Mix all the marinade ingredients, and marinate the pork chops in it for 6 to 10 hours, in the refrigerator. Be sure to keep them covered. Putting them in a sealable tub or bag is ideal.

Scrape most of the marinade off the chops, but reserve it. Place the pork chops on a grill, and broil them, two or three inches from the broiler, for about six to ten minutes on each side, depending on their thickness. The juice should run clear. These could also be cooked on a barbecue, or in a frying pan, over medium heat.

Add the marinade back the chops, spreading it over them when they have just a couple of minutes left to cook. It should darken and thicken, but try not to let it scorch. 

Last year at this time I made Sopa de Ajo - Garlic Soup. And very fine, too.

1 comment:

Sarah Mat Good said...

These look fantastic!