COOKING ASIAN AT LEAST ONCE A WEEK

We love Asian food but we hate going to the smelly, badly lit restaurants where they serve greasy, msg added food. No need to talk about the bad service.

So we end up cooking Chinese, Thai or Japanese at least once a week.

Here is last nights menu:

Hoisin glazed pork chops (serves 4)

4 loin chops

2 tbs hoisin sauce

1 tbs minced ginger

1 ts minced garlic

1 small Thai chili, finely chopped, discard the seeds for milder heat

2 tbs chopped coriander

2 tbs chopped spring onion

2 tbs light soy sauce

2 tbs Xiaoxing (Chinese cooking wine) or Old Brown Sherry

1 tbs ground nut oil (you can substitude with any vegetable oil)

1tbs toasted sesame oil

1 ts toasted sesame seeds

Heat your pan until smoking hot and add the ground nut oil, ginger, garlic and chili, stir for a seconde, add the hoisin sauce, soy sauce and wine shake the pan to distribute the taste evenly in the pan then place the pork chops.

Once one side is brown -if you think it’s going to burn add 2 tablespoon of water, but make sure the water evaporates before turning the chops- turn the chops, reduce the heat and cover with the lid.

Cook to your liking. Remember you shouldn’t eat pork undercooked!

Once cooked turn the heat off, drizzle the sesame oil, sprinkle the sesame seeds and garnish with coriander and spring onion. Let ist rest for 5 minutes without the lid. Slice the loin pieces to make the chopstick use easier.

Serve with stir fried vegetables and steamed rice.

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