How To make Glazed Pork Chops with Pickled Ginger
PICKLED GINGER:
2/3 c White vinegar
1/3 c Sugar
1 ts Salt
1/3 c Thinly sliced fresh ginger
-(2 oz.)
CHOPS:
1/4 c Hoisin sauce*
2 tb Ketchup
2 tb White vinegar
1 tb Reduced-sodium soy sauce
4 Pork loin chops, 1/2 to 3/4
-inch thick, trimmed Salt and cracked black -pepper 3 Green onions, sliced thin
-diagonally
*Hoisin sauce is available in Asian markets and in the specialty section of many supermarkets.
1. Make Pickled Ginger: Heat vinegar, sugar and salt in small saucepan to
boiling. Add ginger; return to boil, reduce heat and simmer 10 minutes. Cool. Cover and refrigerate. (Can be made ahead up to 1 month.) Can also use pre-pickled ginger, often found in Asian markets or Asian food-section of supermarkets)
2. Heat grill.
3. Combine hoisin sauce, ketchup, vinegar and soy sauce in small bowl. Set
aside.
4. Sprinkle chops with salt and pepper. Grill over medium-hot heat 3 to 4
minutes per side. During last 30 seconds, brush tops with hoisin mixture; grill 15 seconds. Turn, brush other side with hoisin and grill 15 seconds more.
5. Transfer to serving plates and sprinkle with green onions. Drain Pickled
Ginger and serve on the side.
PER SERVING Calories 345 Total Fat 12 g Saturated Fat 4 g Cholesterol 114 mg Sodium 973 mg Carbohydrates 15 g Protein 44 g
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Buta no Shogayaki i (豚の生姜焼き) or ginger pork is a popular home-cooked meal in Japanese cuisine. Ginger contains enzymes that breaks down connective tissue, making the pork tender and juicy. For my shogayaki recipe, the thick cut pork chops are marinated in ginger before they're pan-fried and glazed in a savory sauce.
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SHOGAYAKI RECIPE ▶
✚ INGREDIENTS ✚
400 grams pork rib chops (3/4-inch thick)
30 grams ginger (peeled and grated)
1/4 teaspoon salt
2 tablespoons sake
2 tablespoons soy sauce
1 tablespoons honey
1 tablespoon potato starch
1 tablespoon vegetable oil
scallions (chopped, for garnish)
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INDEX:
0:00 Intro
0:42 Ingredients
1:13 Prepare pork
2:22 Prepare sauce
2:44 Finish pork prep
3:55 Make Shogayaki
5:11 Plating
5:44 Make Shogayaki Donburi6:02 Taste test
#shogakyaki #JapaneseGingerPork #ginger
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One of my FAVOURITE recipes of all time!
This Sticky Chinese Pork Belly is one of my absolute favourite recipes.
This recipe and 99 others are available in my new book 'It's all about dinner'
Pre Order Your Copy:
I'm really excited about this new book because it brings all of the reader's favourites together with some new recipes in one place, it's like the Kitchen Sanctuary greatest hits album
Check out my process for pork that's meltingly tender, with a crispy exterior and gloriously sticky/sweet/spicy coating.
Free printable recipe is available on our site:
Servings 4-6 servings
Ingredients:
Slow-Cooked Pork Belly:
2.2 lb (1Kg) rindless pork belly slices chopped in half (each piece being approx. the length of your index finger)
4 1/4 cups (1 Litre) hot chicken/veg stock
1 thumb sized piece of ginger peeled and finely chopped (or 1 tbsp of minced ginger)
3 cloves garlic peeled and chopped in half
1 tbsp. rice wine
1 tbsp. caster sugar
Glaze:
2 tbsp vegetable oil
pinch of salt and pepper
1 thumb-sized piece of ginger peeled and minced
1 red chilli finely chopped
2 tbsp Honey
2 tbsp brown sugar
3 tbsp dark soy sauce
1 tsp lemon grass paste
To Serve:
Boiled rice
Green Vegetables
Instructions:
1. Add all the slow-cooked pork belly ingredients to a pan (not the glaze ingredients) I use a cast iron casserole pan.
2. Bring to the boil, then place a lid on, turn down the heat and simmer for 2 hours.
3. Turn off the heat and drain the pork. You can reserve the liquid if you like (Perfect for a Thai or Chinese noodle soup).
4. Chop the pork into bite sized chunks. Add 1 tbsp. of the oil to a frying pan, and then mix the remaining glaze ingredients in a small bowl.
5. Heat the oil and add in the pork, salt and pepper, frying on a high heat until the pork starts to turn golden.
6. Now pour the glaze over the pork and continue to cook until the pork looks dark and sticky.
7. Remove from the heat and serve.
Notes
Can I make it ahead?
Yes, you can make it up to the end of step 2 (where the pork is slow cooked and then drained). Then quickly cool, cover and refrigerate (for up to two days) or freeze. Defrost in the refrigerator overnight before slicing and frying the meat.
You can also make the sauce ahead, then cover and refrigerate it up to a day ahead.
Can I make it Gluten free?
Yes! Replace the soy sauce with tamari. I've done this several times and it works great.Replace the rice wine with sherry (usually gluten free, but best to check).Also make sure you use gluten free stock.
Can I use my slow cooker?
Yes, you can do the first stage in the slow cooker. Cook on high for 4-5 hours or low for 6-7 hours. Keep an eye on the level of liquid and top up with a little more if needed.
#cookingshow #recipe #fakeaway