Pork chop can easily go dry after cooking.
This time I make a marinade with home made salted apricot (similar to Umeboshi
salted plum), seems to have a good effect as the chop turns out quite tender.
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| Pork with salted and fresh plum |
1. Make a paste of salted plum with rice
wine, brown sugar and 5 spices powder, spread all over pork chops for an hour.
2. Scrape away excess marinade and sear
chops until light golden both sides but still raw inside.
3. Add cut up fresh plum and remaining
marinade, add water or rice wine to make a thick sauce, bring to boil with pork
chop until cooked.
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