Description
Treat pork to sticky, scrumptious flavours of the far eastern kind, adding a fabulous crunch with crisp stir-fried vegetables. Time does not include marinating.
Ingredients
- Soy Sauce
- Rice Wine
- Sesame Oil
- Chinese Five Spice Powder
- Ground Pepper
- Garlic Clove
- Pork Chops
- Honey
- Peanut Oil
- Garlic Cloves
- Fresh Ginger
- Carrots
- Oyster Mushrooms
- Pak Choi
- Scallions
- Light Soy Sauce
- Oyster Sauce
- Cornstarch
- Rice Vinegar
- Vegetable Stock
Instructions
- Mix together the soy sauce, rice wine, sesame oil, five-spice powder, pepper and garlic
- Pour the mixture over the chops, cover and leave to marinate in the fridge for two hours
- Set the oven to 350f
- Cook the chops on a hot griddle pan for two minutes on either side until browned
- Transfer to a roasting pan and roast for 10 to 15 minutes, basting the chops from time to time with the honey and water mixture
- For the stir fried vegetables, heat the peanut and sesame oils in a wok
- Add the garlic, ginger, carrots, oyster mushrooms, pak choy and scallions and stir-fry for about two minutes or so
- Mix together the soy and oyster sauce, stir in the cornstarch and pour over the vegetables
- Finally, add the rice vinegar and stock, and cook for another couple of minutes until the sauce has thickened and the vegetables are glazed
- Serve the sticky chops with the crunchy vegetables and accompany with steamed rice