© 2019 Ching He Huang. All rights reserved.

Oriental Pork Chops With Chinese Pickle Salad

Serves : 2 - 4 Preparation 10 mins Cooking 25 mins Total 35
Nutrition facts: 337.00 calories 32.10g protein 7.90g carbs 5.60g sugars 19.50g fat 6.20g 0.90g fibre 1212.00mg sodium
Ingredients: 2 x 230g / 0.5 lb Pork loin Salt freshly ground Black pepper For the marinade: 2-3 large, deseeded and chopped Red chilli 4 large cloves, crushed and finely chopped Garlic 1 teaspoon freshly grated Ginger 2 tablespoons Fish sauce [nam pla] 1 teaspoon Soft brown sugar 1 lime Lime juice 1 tablespoon Low sodium light soy sauce 2 tablespoons Mirin 2 tablespoons Groundnut oil 2 tablespoons Basil 2 tablespoons Coriander This is a delicious recipe that fuses a few ingredients of the Orient Nam pla (pungent fish sauce used predominantly in Thai Cooking), mirin (sweet Japanese rice wine) and light soy sauce (common to Chinese and Japanese cooking). The result is a subtle but wonderful happening of fishy, salty, sour, spicy, sweet flavours all at once. It reminds me of the delightful Sichuan-Chinese style of cooking that often fuses all these wonderful tast e sensations. I hope this is onethat will become a firm household favourite and if you don't eat pork, use a firm-fleshed fish such as cod or halibut instead. *Note: Preparation time does not include marinating.

Oriental Pork Chops With Chinese Pickle Salad

  1. Serves : 2 - 4
  2. Preparation time 10 Minutes
  3. Cooking time 25 Minutes
per serving

Cals


337.00

Protein (g)


32.10

Carbs (g)


7.90

Sugars (g)


5.60

Fat (g)


19.50

Sat Fat (g)


6.20

Fibre (g)


0.90

Sodium (mg)


1212.00

Source from

China Modern

About the recipe

main courses

This is a delicious recipe that fuses a few ingredients of the Orient Nam pla (pungent fish sauce used predominantly in Thai Cooking), mirin (sweet Japanese rice wine) and light soy sauce (common to Chinese and Japanese cooking). The result is a subtle but wonderful happening of fishy, salty, sour, spicy, sweet flavours all at once. It reminds me of the delightful Sichuan-Chinese style of cooking that often fuses all these wonderful tast e sensations. I hope this is onethat will become a firm household favourite and if you don't eat pork, use a firm-fleshed fish such as cod or halibut instead. *Note: Preparation time does not include marinating.

Ingredients
  • Pork loin - 2 x 230g / 0.5 lb
  • Salt -
  • Black pepper - freshly ground
For the marinade
  • Red chilli - 2-3 large, deseeded and chopped
  • Garlic - 4 large cloves, crushed and finely chopped
  • Ginger - 1 teaspoon freshly grated
  • Fish sauce [nam pla] - 2 tablespoons
  • Soft brown sugar - 1 teaspoon
  • Lime juice - 1 lime
  • Low sodium light soy sauce - 1 tablespoon
  • Mirin - 2 tablespoons
  • Groundnut oil - 2 tablespoons
  • Basil - 2 tablespoons
  • Coriander - 2 tablespoons

Steps

  • Whizz together all the marinade ingredients into the blender. Season the Pork loin with salt and pepper. Pour the marinade into a zip lock bag with the pork loins inside and marinate for as long as possible, ideally overnight.
  • Preheat the oven to 200 degrees, gas mark 6.
  • Place the pork in a roasting tin with a few spoonfuls of the marinade. Cook in the oven for 25 minutes.
  • Pour the remaining marinade into a small pan and heat.
  • To serve, place a bowlful of steamed rice into the centre of the plate, dress with some bough Chinese pickle salad, place the pork loin on top and drizzle over the fragrant sauce.
Ingredients
  • Pork loin - 2 x 230g / 0.5 lb
  • Salt -
  • Black pepper - freshly ground
For the marinade
  • Red chilli - 2-3 large, deseeded and chopped
  • Garlic - 4 large cloves, crushed and finely chopped
  • Ginger - 1 teaspoon freshly grated
  • Fish sauce [nam pla] - 2 tablespoons
  • Soft brown sugar - 1 teaspoon
  • Lime juice - 1 lime
  • Low sodium light soy sauce - 1 tablespoon
  • Mirin - 2 tablespoons
  • Groundnut oil - 2 tablespoons
  • Basil - 2 tablespoons
  • Coriander - 2 tablespoons