East meets West...in this dish I married the american porkchop with chinese sour plum to give it a tangy twist. The addition of ginger gives it a kick at every corner.

-4 pork chops (approx 1 1/2 lbs)
-3 chinese sour plums (xí muội aka preserved plums)
-1 thumb size piece of ginger
-2 tbs sugar (more or less depending on plums)
-1 tsp salt
-1/2 tsp pepper
-1 clove garlic
-pinch 5 spice powder
-1/3 cup cooking wine or orange juice

What to Do:
Mince ginger, plum and garlic mix with sugar, salt, pepper and 5 spice. Rub seasonings on the chops and rest for at least 1/2 hour. Pan fry the chops until golden and remove onto a serving plate. Deglaze the frying pan with a little wine and reduce to make ginger plum sauce. Drizzle the sauce on the chops before serving. Serve with steamed veggies.

Comments (4)

On 8:17 PM , Anonymous said...

This sounds good. I would like to try it out but I've a question to ask you.

Is the sour plum you used those preserved ones in liquid (in a jar) or the dried preserved sour plums?

Thank you.

On 9:36 PM , hoangtam/tt said...

use the dried kind that people eat as a snack.

On 5:30 PM , Cuisine Paradise said...

Hi there, can i check with you.. so we can use either the cooking wine or orange juice to make the drizzling sauce? thanks

On 12:11 AM , hoangtam/tt said...