A few parsley sprigs and tomato slices for garnishing
1 tbsp light soy
1 tbsp dark soy
1 tbsp sugar
1 tbsp water
1 tsp ginger juice
1 tsp wine
1 tbsp oil, to be added last
Peel and mince the shallot and garlic. Deseed and chop the chili finely. Prepare the marinade in a small bowl by mixing all the marinade ingredients, except the oil, together with the above shallot, garlic and chili.
Wash and trim the fat from the pork chops. Pierce the meat with a fork then place in the marinade. Baste and turn several times to ensure that he meat is evenly coated with the sauce. Leave aside for 30 minutes. Blend in the oil and continue to marinate for a further 30 minutes.
Lift the chops from the marinade and scrape the shallot, garlic and chili back into the remaining sauce. Drain the chops.
Bring the oil to boil in a pan over moderate heat. Slice in the pork chops to shallow fry for about 3 minutes. Turn and fry the other side until golden brown. Pour in the meat marinade and the stock. Lower the heat to simmer for about 5 minutes. Use a clean brush to glaze the chops with the honey. Continue to cook gently for 2 minutes. Turn over and glaze the other side. Cook for a further 2 minutes. Turn off the heat and arrange on a platter. Garnish with the parsley and tomato slices.
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