Pork Chops in Indian-Spiced Soy Sauce
A fusion dish inspired by Indian and Chinese flavors, these tender pork chops are slow-cooked in soy sauce, warm spices, and a hint of citrus.
Equipment
- knife
- Cutting board
- wooden spoon
- Serving platter
Ingrediënten
- 4 pork chops loin or rib
- 2 tbsp vegetable oil
- 2 bay leaves
- 1 hot dried red pepper optional
- 8 whole cloves
- 1 large stick celery diced
- 1 medium-sized onion coarsely chopped
- 1 piece fresh ginger 2.5 cm long, 1 cm wide, sliced into 3 rounds
- 2 garlic cloves peeled
- ½ tsp ground cinnamon
- ½ tsp ground mace
- 3 tbsp soy sauce
- 1½ tsp sugar
- ½ lemon cut into 4 round slices (seeds removed)
Instructies
- Pat the pork chops dry and trim all but 0.
- 5 cm of the fat.
- Heat a large frying pan over high heat.
- Add the pork chops and brown them in their own fat, pressing down any areas that do not touch the pan.
- Once golden on both sides, remove the chops and place them on a plate.
- Turn off the heat and drain only the accumulated fat from the pan.
- Heat the vegetable oil in the same pan over medium heat.
- Add the bay leaves, red pepper, and cloves, stirring briefly.
- Once the bay leaves change color, add the celery, onion, ginger, and garlic.
- Stir-fry for 4–5 minutes until slightly browned.
- Return the browned pork chops to the pan.
- Add the cinnamon, mace, soy sauce, sugar, and 50 ml water.
- Place the lemon slices on top of the chops.
- Bring to a boil, then cover and lower the heat.
- Simmer gently for 50–60 minutes, turning and mixing every 10–15 minutes, until the chops are tender.
Notes / Tips / Wine Advice:
Serving Tip:
Serve with plain basmati rice and a fresh green salad. A side of natural yoghurt relish pairs well with the flavors.
Wine Advice:
A medium-bodied red wine, such as Pinot Noir or Merlot, complements the rich, spiced flavors of this dish.
Nutritional Information
Calories: 480 kcal | Carbohydrates: 10 g | Protein: 38 g | Fat: 32 g | Fiber: 3 g | Sugar: 5 g | Salt: 2.5 g
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