Prep 5 mins
Cook 1 hr
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.
- 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
- 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.
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.)