Here is another great dish from The Gods using our Korean Chilli BBQ Sauce! It's quick and bloody easy!
- Gluten-Free
- Serves: 4
Ingredients
- 4 Pork Chops (skin removed)
- 1 Tbsp brown sugar
- 1 Tbsp honey
- 1 Tbsp sherry vinegar or rice vinegar
- 3 Garlic cloves (crushed)
- ½ Inch Ginger (crushed)
- 1 Tbsp soy sauce (GF)
- 3 Tbsp Korean Chilli BBQ Sauce
- 1 ½ Tsp Chinese 5 spice
- Oil
Lemon, Coriander Rice
- 4 Cups of Rice
- 1 Lemon ½ Zest (diced)
- 2 Tbsp Coriander root (diced)
Asian Greens
- Pak Choy
- Snap peas
- 1 Tsp ginger
- 1 Tsp garlic
- 1 Tsp sesame oil
Instructions
Cook your rice in a rice cooker and put in the coriander root, ½ lemon zest and half the lemon into the rice cooker.
Next, remove the skin from your pork chop.
Mix Korean Chilli BBQ Sauce, soy sauce, brown sugar, sherry vinegar, garlic, ginger, honey, and Chinese 5 spice.
Pop the pork chops into the marinade.
Next, put the oven on 180c.
Once the rice is down to its last 15 minutes put an ovenproof frypan big enough to fit all the pork chops on a medium heat with 1 tbsp of oil.
Now scrape off the marinade from the pork chops and cook in the frypan for 1-2 minutes per side, once done pop the remaining marinade over the pork chops and put in the oven for around 6-8 minutes.
Put a wok on high heat until smoking, next, put the sesame, garlic and ginger into the wok with the Asian greens and 1 Tbsp water and cook for 2 minutes.
Get a bowl and put your rice in and then Asian greens on the side with the pork chops on the other side and drizzle any remaining sauce from the pork chops over the rice and chops.