Recipe by Latchy
This is a simple recipe but has a lovely flavour and can be altered by putting in chopped chillies to make it hot, or perhaps some ginger. Good served with some boiled rive and steamed Asian greens
Top Review by mianbao
This is SO good. I did use a neutral flavored vegetable oil instead of going for olive oil flavor. I also didn't have sambal oelek, but put in a whole dried chili instead. I may go for two next time. I was afraid the full amounts of palm sugar and honey would be too sweet, but after tasting, decided that this is just right. Thank you very much for sharing this delicious recipe with us.
- olive oil flavored cooking spray
- 4 thick midloin pork chops, well trimmed
- 118.29 ml chicken stock
- 118.29 ml Chinese wine
- 59.14 ml soy sauce
- 14.79 ml palm sugar or 14.79 ml brown sugar
- 6 star anise
- 1.23 ml five-spice powder
- 4.92-9.85 ml sambal oelek
- 14.79 ml honey
- 2 garlic cloves, crushed
- coriander (to garnish) or green onion (to garnish)
- salt and pepper, taste
Directions See How It's Made
- Heat oil in a Dutch oven or heavy bottomed pot and brown chops.
- At the same time combine, stock, wine, soy, sugar, star anise, 5-spice, sambel, honey and garlic.
- Pour over the chops and bring to the boil.
- Then cover and cook very very slow for 1-1/4 hours until very tender, turning once or twice.
- Serve over boiled rice garnished with the coriander or green chopped onions.
- Steamed Asian greens on the side is nice.