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

Serves : 2 - 4
Preparation time 10 Minutes
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

pork salad

Source from

China Modern

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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.

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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

Oriental Pork Chops With Chinese Pickle Salad

Oriental Pork Chops With Chinese Pickle Salad

per serving

Source from

share this recipe

About the recipe

Ingredients

For the marinade

Steps

share this recipe

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Ingredients

For the marinade