I’m two weeks (three?) behind with posting my ‘one recipe a week’ challenge and I’m working on getting back up to speed on that front. This pork recipe is modified from the Marie Claire Real + Simple cookbook by Michele Cranston. From memory her recipe is for pork cutlets, but I had these whoppers in the freezer that needed using. The photo doesn’t really do them justice – there are countries in Europe that are smaller than these. So I figured what I needed to do was double the quantities she specified and then gave it a go (a bonus was that I had a lot of the condiments already from the pork belly recipe).
Ingredients
4 tblsp brown sugar
1/2 tsp Chinese five-spice
4 pork loin chops
2 tsp sesame oil
2 garlic cloves, crushed
2 tblsp freshly grated ginger
4 tblsp oyster sauce
4 tblsp Chinese rice wine
2 tblsp light soy sauce
2 tblsp lemon juice
2 tblsp olive oil
1) Preheat oven to 180 degrees Celsius.
2) Combine brown sugar and Chinese five-spice in a bowl. Add the pork and rub the mix over them before setting aside.
3) Heat a saucepan and add the sesame oil, garlic and ginger. Stir 1 minute. Add oyster sauce, rice wine and soy sauce. Simmer for a few minutes and add lemon juice before pouring into a serving jug.
4) Heat a frypan and add the olive oil and sear the pork for 1 minute on each side. Place onto a baking tray and cook in over for 10 minutes or until cooked.
All eaten! I call that a success.
This is week nine of the 1 recipe a week for a year ‘living list’ challenge. (9/52)
