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.
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