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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.
- 3 tablespoons soy sauce
- 1 tablespoon rice wine
- 1 teaspoon sesame oil
- 1 teaspoon Chinese five spice powder
- 1 teaspoon ground pepper
- 1 garlic clove, crushed
- 4 pork chops
- 3 ounces honey, dissolved in 1/2 cup boiling water
For the stir-fried vegetables
- 2 tablespoons peanut oil
- 2 tablespoons sesame oil
- 2 garlic cloves, finely chopped
- 1 inch fresh ginger, finely chopped
- 2 carrots, cut into strips
- 2 ounces oyster mushrooms
- 4 ounces pak choi
- 4 scallions, sliced
- 2 tablespoons light soy sauce
- 2 tablespoons oyster sauce
- 2 tablespoons cornstarch
- 2 tablespoons rice vinegar
- 7⁄8 cup vegetable stock
- 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 350°F
- 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.