continental pork cutlet char sui style

June 11, 2007 at 9:55 am 2 comments

Char Sui is a traditional chinese style for cooking pork. Normally belly pork is used and it is cooked over low heat (or in the oven) for hours and hours.

I have modified it to use a lovely cut of pork – the “continental” chop. The chop is marinated for 30 mins, then pan-seared, then finished off in the marinade which simultaneously reduces to give a sauce.

The flavour of the pork is so strong it needs a light accompaniment. My affection for Pak Choy is no secret – it works beautifully in this dish.

~1 “continental” pork chop (120g) (or use the loin chop if you prefer)
~1 clove of garlic, finely diced
~small knob of ginger, finely minced (or use 1 teaspoon of jarred ginger)
~1/4 cup soy sauce
~1 tablespoon of hoi sin sauce
~1 tablespoon of honey
~2 tablespoons chinese cooking wine
~1 tablespoon red wine vinegar
~1/2 teaspoon five spice
~1/2 teaspoon cinnamon

~two bunches of pak choy, disasembled and washed well and drained

Combine everything except the pak choy in a marinating dish. Combine and coat the pork well. Marinate for 30 mins to 2 hours, turning occasionally.

Heat a pan to very hot. Sear the pork chop for 1 min on each side. Remove pan from the heat and allow to cool for 2 mins. In the mean time, begin steaming the pak choy over mild heat. Return the pork chop with the marinade to the pan and cook over low heat for approximately 5 minutes or until the pork is just cooked through and the sauce has reduced to a thick, syrupy consistency. If the sauce becomes too thick, add a little more soy and cooking wine.

Once the pork is done, the pak choy will also be ready. Serve the pork chop over steamed white rice with the pak choy on the side.

Serves one as a fabulous main course. Calories: approximately 400 (including 1/2 cup steamed white rice).

This dish is SO flavourful, it needs a really strong wine to accompany it. I had a lovely Shiraz Viognier from Langmeil with mine and it was perfect. The acidity of the wine cut through the heaviness of the pork and the spice of the pork really brought out the richness of the wine. Heaven.


Entry filed under: Uncategorized.

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2 Comments Add your own

  • 1. kotki sa przyjemne  |  June 16, 2007 at 12:40 pm

    that looks so yummy its making me very hungry

  • 2. Mizzi  |  June 18, 2007 at 9:18 am

    Hey there. Great blog.

    The food looks really appetizing and I love the way you post the calorie count as well.

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