Sat, 11 November 2023
INGREDIENTS:
2 pork chops (approx 270g)
½ deseeded cucumber, finely shredded
1 carrot, finely shredded
2 slices of sourdough bread
1 tbsp of kewpie mayonnaise
3 sprigs of fresh coriander, finely chopped (optional garnish)
1 medium sized red chilli, finely sliced (optional garnish)
For The Marinade:
1 shallot
2 garlic cloves
2 stalks of lemongrass
Pinch of salt
½ tsp of sugar
2 tbsp soy sauce
1 tbsp of oil
For The Pickling Liquid:
200ml Rice vinegar
2 tbsp of sugar
METHOD:
1. In a pestle and mortar, add the shallot, garlic, lemongrass, sugar and salt. Mince for 2
minutes into a coarse paste.
2. Decant the paste into a bowl and add 2 tbsp of soy sauce and 1 tbsp of oil. Mix well and set
aside.
3. Put the pork chops into a plastic ziplock bag and use a rolling pin or meat hammer to
tenderise the meat. Then add in the paste and keep in the fridge for a minimum of 20 mins
before cooking.
4. In a small pot, add the vinegar and sugar. Heat on low and wait for the sugar to dissolve
before turning the heat off. Pour into a bowl and leave to cool. Once the liquid is cool, add the
shredded cucumber and carrot.
5. In a frying pan, add some oil and the pork chops along with the paste and pan fry on medium
heat until cooked and the centre is not pink. This Should take between 6-10 mins depending on
the size of the pork chop. Set aside.
6. Toast the bread and spread some kewpie mayonnaise on each slice. Finely slice the pork
chop and place it onto the bread, top with some pickled carrot and cucumber, fresh coriander
and some chilli. Enjoy
