Recipe by "Pink Eyed" Jim Cortina
This recipe has some esoteric ingredients, which I happened to have in my fridge. I collect condiments. It's sad, really. The salted black beans (soybeans) are optional. If you can't find the chili-garlic paste, mince two or three cloves of garlic together with about a teaspoon or so of crushed red pepper flakes. One might also use cabbage instead of celery.
Top Review by almadenmike
This recipe mentions salted black beans, but neither they nor the recommended quantity are given in the ingredients list. (I tried to "submit a correction", but that led to editing the recipe, not a place I could note the deficiency and ask that the author correct it.)
- 453.59 g boneless sirloin pork chop, about 3/4 - 1 inch thick
- 7-8 celery ribs, chopped into 2 inch bias cuts
- 44.37 ml soy sauce
- 14.79 ml mustard (i use whole grain Dijon)
- 7.39-14.79 ml chili paste with garlic (available in Chinese markets and some grocery stores)
- 14.79 ml oyster sauce
- 4.92 ml sesame oil
- 4.92 ml rice vinegar
- 0 vegetable stock
Directions See How It's Made
- Season the pork chops with very little salt and considerably more black pepper, and sear in a medium saute pan over medium high heat for 2 minutes per side.
- In a bowl or measuring cup, whisk the soy sauce, mustard, chili-garlic paste, oyster sauce, sesame oil, and salted black beans into the vegetable stock.
- Pour the seasoned stock into the pan with the seared pork chops, bring to a low boil and lower the temperature to as low as the stove will allow.
- Add the celery and simmer for 1 hour.
- Serve in a bowl with plain white or brown rice.