Pork chop with Vietnamese coriander

Vietnamese coriander

This herb has very powerful aroma, I tried it in soup but found it  to strong and cannot use many. I guessed that it should go well with a rich meat dish to balance that strong character.  

1. Season pork chop with Japanese sour plum preserve and mustard, (the preserve is mildly sour and very salty, there is no need to add salt) for half an hour. This short seasoning time is the practice in Cantonese roast meat dishes, there is a taste of the flavorful seasoning but the fresh meat taste is still inside, not totally masked. 

2. Sprinkle some cornstarch on both sides of chop, sear at medium heat until golden, roughly 80% cooked.

Pork chop with Vietnamese coriander

3. In a pot of steam rice that is nearly cooked, place a few Vietnamese coriander leaves, the seared pork chop on top, then more coriander leaves. Steam for 5 more minutes until pork chop is cooked through.