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Grilled pork chops with fried rice and vegetables

Recipe by: Dak Wichangoen
Serves: 4

Procedure

Marinade

Mix all marinade ingredients into a uniform texture.

It may be a good idea to hit the meat lightly with a meat mallet or the similar, so as to provide a better opportunity for the marinade to soak into the meat.

Marinade the meat for at least 30 minutes – the longer you marinade the meat, the better.

Brush the chops with a little oil before putting it on the grill. When cooking and turning the chops on the grill, brush them with the marinade until they are done. Grill the meat to your liking.

 

Sauce

Mix the ingredients well. It is an advantage to make a large portion and keep it refrigerated. It will practically keep for an eternity.

 

Rice with vegetables

Fry the garlic in 5 tbsp oil at medium heat, until golden. Turn up to maximum heat before adding the remaining vegetables. Fry for a few minutes at high heat. Then add rice and fry everything thoroughly for 2-3 minutes. Add egg and mix it well the hot vegetables and the rice. Fry well at medium heat until the egg is cooked. Turn up to maximum heat when adding the sauce (about 1-2 dl). Toss everything well and then switch off the heat. Serve with chilli, lime, chopped coriander/herbs and a little soy sauce on the side.

Ingredients

  • 4 pork chops

 

  • 25 g fresh coriander
  • 1 tin coconut milk
  • ½ dl Soy sauce
  • Salt and pepper
  • 2 garlic cloves
  • 1 tsp coriander seeds
  • 1 tbsp oil

Sauce

  • 1 dl oyster sauce
  • 1 dl soya sauce
  • 2 tbsp cane sugar
  • 2 tbsp gochujang (hot chilli paste)
  • ½ dl fish sauce
  • 1 garlic clove, chopped

Rice with vegetables

  • 300 g cooked, cold rice (preferably jasmine)
  • 1 garlic clove
  • 3 carrots cut into small cubes
  • 1 paprika cut into pieces
  • 1 leek, sliced (white part only)
  • 1 egg
  • Vegetable oil for frying (with the exception of olive oil)

 

  • 1 bunch coriander
  • 1 lime
  • Fresh chilli
  • Herbs as needed and according to taste