I had some leftover jasmine rice which I told Steve I was going to serve with the pork. However, I wanted to try something new with the rice so I did a twist on the italian arancini risotto balls. Steve was pleasantly surprised when he cut open the rice balls to find them filled with cheese and he really liked them, however I don't think they were 100% success so I will tweak them and then put up the recipe.
For now here's the Hoi-sin Pork recipe:
To serve 2
1 large boneless pork chop (or 2 smaller ones)
3 tbsp hoi-sin sauce
3 tbsp brown sugar
3 tbsp water
1 tbsp (dark) soy sauce
1 tbsp oil (preferably sesame for the flavour)
Ching's recipe calls for ½ tsp Chinese five-spice powder but I didn't have any, however the pork still has lots of flavour.
- Put the pork in a plastic zip-lock freezer bag and then add all the marinade ingredients. Seal the bag and massage the meat so that it is fully and evenly coated. Pop it in the fridge for at least 30 minutes but preferably for a few hours.
- Take the meat out of fridge about 30 minutes before you're ready to cook to bring it to room temperature.
- Heat a large frying/saute pan to medium-high and then put the pork into the pan, reserving the rest of the marinade (if you have a non-stick pan you won't need to add any oil).
- Fry the pork for a few minutes on each side until it is fully cooked and no longer pink in the middle. The cooking time will depend on thickness of your meat but you can generally tell when it is done when you press on the meat and it feels firm.
- Remove the pork from the pan, keep warm and allow to rest for about 5 minutes.
- Add the rest of the marinade to the pan and simmer gently for a few minutes until heated through and slightly thickened.
- Slice the pork and drizzle the sauce on top.