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Jeremy Pang’s charred and saucy pork chops
DELICIOUS MAGAZINE19Ingredients
25Minutes
320Calories
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Description
Jeremy Pang takes pork to the next level with his charred and saucy pork chops recipe, inspired by the barbecued pork cooked over coals at Vietnamese markets. Recipe from Jeremy Pang’s School of Wok (Hamlyn £20). Photography by Kris Kirkham.
Ingredients
US|METRIC
4 SERVINGS
- 4 pork chops
- 1/2 red onion (finely sliced)
- vegetable oil (for frying)
- steamed rice (to serve)
- 4 garlic cloves (finely chopped)
- 1 lemongrass stalk (trimmed and finely chopped)
- 1/2 tsp. Chinese five-spice
- 1 tsp. sugar
- 1/2 tsp. salt
- 1/2 Tbsp. oyster sauce
- 1 Tbsp. fish sauce
- 1/2 Tbsp. light soy sauce
- 2 Tbsp. light soy sauce
- 1 Tbsp. oyster sauce
- 2 Tbsp. tamarind concentrate (or use juice ½ lime)
- 1 Tbsp. runny honey
- 1 lime (cut into wedges)
- red onion (Finely sliced)
- 1 handful coriander leaves
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NutritionView More
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320Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories320Calories from Fat100 |
| % DAILY VALUE |
| Total Fat11g17% |
| Saturated Fat2g10% |
| Trans Fat0g |
| Cholesterol75mg25% |
| Sodium1750mg73% |
| Potassium1040mg30% |
| Protein35g |
| Calories from Fat100 |
| % DAILY VALUE |
| Total Carbohydrate20g7% |
| Dietary Fiber2g8% |
| Sugars8g |
| Vitamin A4% |
| Vitamin C20% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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