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	<title>Rasa Malaysia &#187; Pork Chop</title>
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	<description>Easy Asian Recipes</description>
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		<title>Asian-Brined Pork Chops</title>
		<link>http://rasamalaysia.com/asian-brined-pork-chops/</link>
		<comments>http://rasamalaysia.com/asian-brined-pork-chops/#comments</comments>
		<pubDate>Tue, 02 Apr 2013 19:19:05 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Ginger]]></category>
		<category><![CDATA[Mirin]]></category>
		<category><![CDATA[Orange]]></category>
		<category><![CDATA[Pork Chop]]></category>
		<category><![CDATA[Soy Sauce]]></category>

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		<description><![CDATA[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 &#8220;downsized&#8221; 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 &#38; 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. (Click Page 2 for the Asian-Brined Pork Chops Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2013/03/Asian-Brined-Pork-Chop-slider.jpg"/></div>]]></description>
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		<slash:comments>7</slash:comments>
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		<title>Sauté Pork with Tomatoes</title>
		<link>http://rasamalaysia.com/saute-pork-with-tomatoes/</link>
		<comments>http://rasamalaysia.com/saute-pork-with-tomatoes/#comments</comments>
		<pubDate>Mon, 20 Aug 2012 17:04:28 +0000</pubDate>
		<dc:creator>Rasa Malaysia</dc:creator>
				<category><![CDATA[Asian Recipes]]></category>
		<category><![CDATA[Recipes]]></category>
		<category><![CDATA[Pork Chop]]></category>
		<category><![CDATA[Tomatoes]]></category>

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		<description><![CDATA[It&#8217;s been scorching hot lately, I&#8217;m not sure if it&#8217;s global warming, but seriously, I think this is probably the hottest summer ever in Southern California. Anyway, last month, I made the Spicy Basil Beef Salad from the Cooking Light magazine and there is another recipe that I earmarked: Sauté Pork with Tomatoes. I hardly ever make pork chops at home, and thought the recipe looks very delicious, colorful, and easy to prepare. So I got myself some pork chops, some grape tomatoes, and made everything on my skillet. It took only 15 minutes to make. As it&#8217;s so hot lately, I like to prepare quick dinners so I don&#8217;t get stuck in the kitchen for too long. I invited a couple of friends over for dinner, having great conversations, eating this delicious pork chops, drink some wine, and have the AC on full blast. The pork chop is sweet and sour in taste, and great especially served with rice. Enjoy! (Click Page 2 for the Sauté Pork with Tomatoes Recipe)<br /><br /><div><img src="http://rasamalaysia.com/wp-content/uploads/2012/08/Saute-Pork-with-Tomatoes-slider1.jpg"/></div>]]></description>
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		<slash:comments>9</slash:comments>
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