This tender pork is flavoured with ginger, chilli and spring onions.
Ingredients
Serves 2
- 2 x 120g pork loin chops
- a drizzle of sunflower oil
- 2 tbsp hoisin sauce
- 2 pak choi, quartered
- 1 bunch of spring onions, trimmed
- 1 garlic clove, sliced
- 2cm piece of ginger, peeled and finely chopped
- 1 fresh red chilli, deseeded and quartered lengthways
- 1 tbsp toasted sesame oil
- a knob of butter
- 150ml water
- 1 tbsp sesame seeds, toasted
- a sprinkle of shop-bought crispy onions
Method
- Season the pork with salt and lots of black pepper. Heat the sunflower oil in a pan over a high heat and allow it to smoke gently before adding the pork. Cook for 3/4 minutes each side, depending on the thickness of the chops.
- Remove the pork from the pan, put it on a plate to rest, cover in foil and keep warm. Put the hoisin sauce in a medium-sized bowl to await the pork.
- Meanwhile, put the pak choi, spring onions, garlic, ginger, chilli, sesame oil, butter and water in a small saucepan with a pinch of salt. Cover and cook on a high heat for 3 minutes or so, until the pak choi is tender and the water has reduced down to a buttery emulsion.
- Pour any meat juices into the hoisin sauce. Cut the chops into 1cm-thick slices then add to the sauce, turning to coat.
- To serve, alternate the pork and vegetables in warm bowls, then scatter over the toasted sesame seeds and crispy onions (if using). Eat with simple boiled rice.
Tip:
You can substitute the pork with steak or chicken.
