Asian-Brined Pork Chops
Asian-brined Pork Chops – flavorful and delicious Asian pork chops, so easy to make dinner is ready in 30 mins
4 bone-in pork chops, 3/4-inch thick
1/8 teaspoon salt or to taste
1 tablespoon cooking oil
3/4 cup mirin
1/2 cup low sodium soy sauce
3 ounces fresh ginger, thinly sliced
6-8 small dried chilies
1 orange, thinly sliced
1 1/2 tablespoons sesame oil
1 1/2 cup cold water
Mix all the ingredients for the Brine in a container or pot, just big enough for the pork chops. Marinade the pork chops in the Brine for at least 8 hours or overnight.
Before cooking, remove the pork chops from the Brine and let them come to room temperature. Pat the pork chops dry with paper towels.
Heat the cooking oil in a non-stick skillet on medium heat. Pan-fry the pork chops for about 4-5 minutes each side. Transfer and wrap the pork chops with foil. Let them rest for 8-10 minutes before serving.
Once in a while, I have a sudden craving for pork chops (check out my Peking pork chop recipe) and I would always ask Mr. Rasa Malaysia to buy the Taiwanese fried pork chops back home for me. There is this restaurant nearby his office that I love: battered and deep-fried glorious pork chop, specked with black pepper.
However, in recent months, the quality of their pork chops have really gone down the hill. Instead of a thick succulent piece of meat, they have “downsized” the pork chop to a thin slice, and as a result, what we get is a piece of tough, chewy, greasy, battered-laden jerky. We were so disappointed.
Last weekend, I thought I would try to make my own pork chops, but the thought of making Peking pork chop is a little overwhelming on a leisure Saturday. And as I was browsing through the stack of magazines piling high up on the kitchen counter, I found a recipe in the January issue of Food & Wine magazine that looks absolutely mouthwatering: Asian-brined pork chops doused in a brine of soy sauce, mirin, ginger, sesame oil, and even orange. A recipe like this is sure to fire up my appetite.
So I got myself some thick pieces of pork chops, thanks to the deprivation from the Taiwanese restaurant. After eight magic hours of soaking in the brine, we had these wonderful Asian-brined pork chops for our lunch. Sinking my teeth into the juicy pieces of pork chops, I reveled in the meatiness of the pig. It was a satisfying meal!
If you like pork chops, try this and choose the thickness you like.Array
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