For a delicious and versatile meal that's easy on the purse, try this Asian pork chops recipe.
- 2 tablespoons char siu sauce
- 1 tablespoon brown sugar
- 2cm piece fresh ginger, finely grated
- 1 garlic clove, quartered
- 4 (700g) pork loin chops
- 1 tablespoon peanut oil
- 1/4 cup sweet sherry
- 1 tablespoon soy sauce
- 1 bunch gai lan, trimmed
- 1 teaspoon sesame oil
- Steamed jasmine rice, to serve
- Combine char siu sauce, sugar, ginger, garlic and 1 tablespoon hot water in a shallow ceramic dish. Add pork. Turn to coat. Cover. Refrigerate for 3 hours.
- Heat oil in a large, deep frying pan over medium-high heat. Remove pork from marinade. Reserve marinade. Add pork to pan. Cook pork for 2 to 3 minutes each side or until golden.
- Combine reserved marinade, sherry, soy and 1/2 cup cold water in a jug. Add to pan. Bring to the boil. Reduce heat to low. Simmer, turning pork occasionally, for 5 minutes or until cooked through. Transfer pork to a plate. Cover to keep warm. Increase heat to medium. Bring to the boil. Cook for 3 minutes or until sauce has reduced by half.
- Meanwhile, separate leaves from gai lan stems. Place a steamer over a wok or large saucepan of simmering water. Steam gai lan stems, covered, for 2 minutes. Place leaves in steamer. Cook, covered, for 2 minutes or until wilted. Transfer to a bowl. Add sesame oil. Toss to coat.
- Drizzle pork with sauce. Serve with gai lan and rice.