As I’ve mentioned before, our small town’s grocery selection is pretty pitiful. I grow and raise as much of our food as possible but there are just some things you can’t grow, no matter how much you kiss and cuddle and lovingly feed it.
Things like good coffee, chocolate and exotic spices.
So you can imagine my excitement when I do get a chance to go to the big city. One of my first stops is usually the first beeeeg supermarket I can find, and I love just meandering aisle by aisle stopping to look and admire virtually every section. I must look like some coupon-crazed granny the way I stop and peruse virtually everything with naive curiosity.
And every now and then I see something that really, REALLY gets me excited!
Like this stuff!
Oh my goodness gracious me oh my! I haven’t seen this stuff since my glamarous days living in London with every conceivable foreign food at my fingertips.
So I grabbed the box with both hands, kissed it and then just about slam dunked it into the trolley I was that excited!!!
Wait till you smell this stuff! Here take a whiff… Mmmmmm… Aaaaaaaaaah!
It goes beautifully with fish, chicken, duck and especially pork. Oh boy! I’d barely turned off the car’s ignition before running inside to start making this.
Chinese Five-Spice Pork Chops
Carb Status: GREEN
4 pork chops (I like them smoked)
1 onion, finely grated
1 garlic clove, finely grated
1 thumb-sized piece of ginger, finely grated
Good grind of black pepper
Juice of 1 lemon
1 Tbl Chinese five spice
1 Tbl olive oil
1 tsp soya sauce
– I prefer using smoked pork chops, but if you’re using unsmoked then just season your chops with more salt.
– Grate the onion, garlic and ginger on the fine side of the grater so that it’s more a spicy mulch than anything else.
– In a dish combine the grated spicy mulch and all the other ingredients and mix till it’s a well combined marinade.
– Rub the pork on both sides in the marinade and leave in the fridge for at least 2 hours, ideally longer. If you’re feeling really organised, then ideally marinade over night in the fridge.
– Once marinaded, scrape off the excess bits and place the chops on a baking tray lined with tin foil.
– Bake in a preheated oven at 180C for 30 minutes, turning the chops halfway.
It’s delicious served with wilted greens (like spinach and chinese cabbage) and some garlic. And some Asian-style cauli rice.