Charred and saucy pork chops

Charred and saucy pork chops
Cookbook
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

Jeremy Pang takes pork to the next level with his charred and saucy pork chops recipe, inspired by the barbecued pork cooked over coals at Vietnamese markets.

Recipe from Jeremy Pang’s School of Wok (Hamlyn £20). Photography by Kris Kirkham.

 

Nutrition: per serving

Calories
517kcals
Fat
38.1g (12.4g saturated)
Protein
29.7g
Carbohydrates
13.5g (11.6g sugars)
Fibre
0.8g
Salt
3.7g
Calories
517kcals
Fat
38.1g (12.4g saturated)
Protein
29.7g
Carbohydrates
13.5g (11.6g sugars)
Fibre
0.8g
Salt
3.7g

Ingredients

  • 4 pork chops
  • ½ red onion, finely sliced
  • Vegetable oil for frying
  • Steamed rice to serve

For the marinade

  • 4 garlic cloves, finely chopped
  • 1 lemongrass stalk, trimmed and finely chopped
  • ½ tsp chinese five spice
  • 1 tsp sugar
  • ½ tsp salt
  • ½ tbsp oyster sauce
  • 1 tbsp fish sauce
  • ½ tbsp light soy sauce

For the glaze

  • 2 tbsp light soy sauce
  • 1 tbsp oyster sauce
  • 2 tbsp tamarind concentrate (or use juice ½ lime)
  • 1 tbsp runny honey

To garnish

  • 1 lime, cut into wedges
  • Finely sliced red onion
  • Handful coriander leaves

Method

  1. Using the back of your cleaver or knife, or a meat mallet, bash the pork chops to tenderise the meat, flattening out each one for maximum marinade absorption. Pop the chops into a bowl with the marinade ingredients and massage well. Mix the glaze ingredients with 3-4 tbsp water in a separate bowl.
  2. Heat the grill to its highest setting. Grill the pork chops for 4-5 minutes on each side, turning once and charring well. Once roughly 80 per cent cooked, remove the chops from the grill and rest for 5 minutes.
  3. Build your Wok Clock*: start at 12 o’clock with the red onion, followed by the glaze and the partially cooked pork chops.
  4. Heat 1 tbsp oil in your wok to a high heat, add the red onion and stir-fry for 30-60 seconds. Bring up to smoking point, then pour in the glaze and bring to a boil. Once bubbling rapidly, put the chops in the sauce and baste until the chops are fully coated and no sauce remains in the bottom of the wok. Serve with steamed rice, garnished with lime wedges, sliced red onion and coriander leaves.

delicious. tips

  1. *”My Wok Clock is such a simple and practical tool – a way of reminding yourself to be super-organised in the kitchen,” says Jeremy. “Once you’ve prepared all your ingredients, arrange them around the plate in the order in which you’ll need them, beginning at 12 o’clock and working your way around the plate clockwise.”

Recipe By

Jeremy Pang

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