Thursday, February 28, 2013

Food Challenge #4

The blessings of growing up in the country continue to reap their rewards, with my mum and dad recently dropping off free range pork chops from a pig they had butchered by a next door neighbour. I rarely buy pork chops, and have a gluttonous leaning towards fat rippled belly pork and pork neck for stews etc. I decided to whip up some Chinesey style marinated pork chops, using my mums old marinade recipe for inspiration. As I had a bunch of leftover vegies in the fridge I thought a zingy coleslaw would do them justice and also offset the richness of the pork chops.

Chinesey style BBQ pork chops with coleslaw

Marinade 
4 cloves chopped garlic
1 1/2 tbsp grated fresh ginger
1tsp Chinese 5 spice powder
2 tbsps hoisin sauce
2 tbsps plum sauce (I actually used half a jar of Lee Kum Kee Char Sui sauce instead of plum & hoisin.. only because I didn't have anything else in my cupboard)
1 tbsp crushed white & black peppercorns
1 big slosh of Shaoxing cooking wine
1 small slosh of soy sauce
1 small slosh of sesame oil

0.75 -1 kg free range pork chops
Oil for cooking (I used a spray for the Weber)

Coleslaw
1/4 red cabbage finely chopped
1 grated apple
1 grated carrot
1/2 peeled cucumber (using a vege peeler)
1/2 cup beanshoots
Handful of coriander roughly chopped
Handful of english or vietnamese mint roughly chopped

Dressing 
2 tbsp rice wine vinegar
1/2 - 1 tbsp fish sauce (as you prefer)
1 lime juiced
1-2 tsp grated palm sugar

1. Mix all the marinade ingredients together in a bowl together then rub it all over the pork chops. Rub rub rub. Pop the chops in a container and leave to marinate for at least 3 hours (I did it overnight)

2. Mix all the coleslaw incredients together in a bowl and tip the dressing over it. Mix mix mix.

3. Fire up the BBQ or a pan on the stove. (We used the Weber and found the high heat was a bit too much - so use a medium heat )Cook for ~4 minutes on each side, depending on thickness.


4. Dig in.


 Weazelby also whipped up an instant chilli pickle which is fresh chilli pummeled in rice wine vinegar and bit of sugar. It's great with BBQ or wok'd food. 

 


I also have to mention how in love I am with this Tarrawarra Pinot Noir rose - it has been the ultimate life softener on these hot days, and is an absolute treat with Asian food. It is pretty reasonably priced too at only $20 a bottle when you get a 3 pack from Tarrawarra cellar door. Worth a trip just to see the Jeffrey Smart exhibition at the adjacent Tarrawarra Museum of Art which is on until April 1.



At the museum


Difficulty of preparation (1=too easy, 10=blindingly painful): 1

Difficulty of cooking (1=too easy, 10=blindingly painful): 2

Good enough to add to your repertoire: Yes

Final comments: Pretty easy, don't know if I would use pork chops again (unless I get more delivered.. hint hint.. ) the marinade would be great with chunks pork belly baked in the oven.