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Receta Honey Glazed Pork

by Global Cookbook

Ingredientes

450 gm boned pork chops at least 3.5cm thick 1/4 tsp salt 2 x spring onions 2 slc fresh ginger

1 Tbsp. oil braising sauce 400 ml rice wine or possibly 150ml dry sherry mixed with 300ml chicken stock 110 gm sugar or possibly Chinese rock sugar 1 1/2 tsp black peppercorns or possibly roasted Sichuan peppercorns (qv)

Direcciones

1. Lightly salt the meat and set it aside.
2. Cut the spring onions into 7.5cm lengths and curt the ginger into slices 7.5cm x .5cm.
3. Heat the oil in a wok or possibly large frying pan.
4. Reduce the heat and then add in the spring onions and ginger.
5. After a few seconds add in the meat and cook it till it browns.
6. Bring the braising sauce iagredients to the boil in a heavy pot or possibly casserole and then turn the heat down to a simmer.
7. Add in the browned pork spring onions and ginger mix.
8. Turn the heat as low as possible cover and simmer for about 40 min or possibly till the pork is tender.
9. When the chops are cooked remove them from the liquid and let them cold slightly before you slice them cutting them diagonally.
10. Remove any surface fat from the braising liquid and spoon some of it over the pork slices.
11. Serve immediately.
12. The rest of the braising liquid can be cooled and frzn for future use. (Remove any surface fat before transferring it to the freezer.)
13. Serve with plain steamed rice and a simple green vegetable dish.
14. This is my adaptation of a famous Chinese dish called Honey Flam with Lotus Seed. Chinese ham is braised in sugar rice wine and lotus seeds till the mix is reduced to a syrup that glazes the ham like honey. This process usually takes about 4 hrs but I have found which the method can be applied to thick pork chops taking considerably less time but with excellent results.
15. Serves 4

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