I set out to make a Peking or Char Siu style Marinade for some Boneless Pork Chops I had but, as I quickly discovered, I had no Hoisin, Plum sauce or Rice wine ,so I just used what I had in the cupboard. It worked well and I was not disappointed.
Full flavoured, sweet ,tangy and delicious is how I'd describe these chops. The marinade keeps them succulent and stops them from being dry and the salty soy sauce mixed with the sweet chilli sauce gives a slightly tangy sweet n sour taste. We always say do not be afraid to swap out or add in any ingredients you have to hand.
This dish can easily be adjusted to you and your families tastes. The step by step picture guide makes the recipe easy to follow and will guide you through the cooking process in no time. Why not give this a try and let us know how you got on in the comments below. We love to hear your thoughts x
Prep :- Snip through the fat of the chops at 1"intervals to stop them curling up.
Prepare the marinade
In a bowl add the Soy sauce,ketchup,chilli sauce,honey & brown sugar and mix well. Add the water if needed
Place the chops in a dish or tray and pour over the marinade making sure to cover the meat completely. Cover with cling film and refrigerate for 1- 4hrs. Remove from the fridge 30 mns before cooking.
Heat the oil in a pan on a med/high heat and add the Pork-leave the fat on as this flavours the pan. Season with pepper.
Fry for 3-4mns to sear the meat then turn over
Repeat the sear on the other side-this also adds flavour
Add the stock and bring to a boil.
Allow to simmer for 10- 15mns( turn over half way through) till the sauce has reduced and is thick and glossy. Taste and adjust the seasoning. -too tart? add a little honey-too sweet? add a little soy sauce
Serve hot with new potatoes and mixed vegetables. Spoon the remaining sauce over the meat to glaze.
This also works well with mash potatoes or noodles.
Easy Swaps:- Boneless chops for Spare rib chops or medallions.
Pork for Beef or Chicken
Chilli sauce for Plum sauce.
Soy Sauce for Worcester sauce.
Ingredients
Directions
Prep :- Snip through the fat of the chops at 1"intervals to stop them curling up.
Prepare the marinade
In a bowl add the Soy sauce,ketchup,chilli sauce,honey & brown sugar and mix well. Add the water if needed
Place the chops in a dish or tray and pour over the marinade making sure to cover the meat completely. Cover with cling film and refrigerate for 1- 4hrs. Remove from the fridge 30 mns before cooking.
Heat the oil in a pan on a med/high heat and add the Pork-leave the fat on as this flavours the pan. Season with pepper.
Fry for 3-4mns to sear the meat then turn over
Repeat the sear on the other side-this also adds flavour
Add the stock and bring to a boil.
Allow to simmer for 10- 15mns( turn over half way through) till the sauce has reduced and is thick and glossy. Taste and adjust the seasoning. -too tart? add a little honey-too sweet? add a little soy sauce
Serve hot with new potatoes and mixed vegetables. Spoon the remaining sauce over the meat to glaze.
This also works well with mash potatoes or noodles.
Easy Swaps:- Boneless chops for Spare rib chops or medallions.
Pork for Beef or Chicken
Chilli sauce for Plum sauce.
Soy Sauce for Worcester sauce.