Monday, 11 July 2011
Last night I cooked the last of the meat that I had left from my visit to Jimmy's Farm earlier this week. As you know we got to attend a special Butchering Class in which Joe Collier and Jimmy showed us all the different cuts of pork and advised us on the best way to cook each cut for optimum enjoyment and flavour!
I found it to be a really interesting class, as having grown up in North America we call different cuts of meat by different names and also cut the meat in different types of cuts, so I really found it quite informative and fascinating.
I came home with a rolled pork belly, which I proceeded to cremate by accident (Seriously. It occasionally happens to even the best of us!! It still tasted good, but was not that attractive in all sincerity!), and a lovely Rack of Pork and the tasty pork chops with you see here today. If you want to see how the Rolled Pork Belly should have looked, you can check out Julie's photo here. We shared it between us and she didn't forget hers in the oven until it was burnt to a crisp like I did! (DO go take a look. Her's looks wonderful!)
Earlier this week I did the Rack of Pork and last night I did the chops. I didn't want to just fry them. I wanted to do something special with then . . . and I think I did!
Deliciously moist and sticky! With a wonderful hoisin marinade and glaze. Perfect!
Of course starting off with a quality cut of pork makes all the difference in the world. Rare breed free range pork is the way to go! Oh so lovely and full of flavour!
All I did was add some icing to an already very, very tasty cake! You'll be licking your fingers with enjoyment wanting to get every scrap opf those delicious flavours with these! Trust me on this!
Once again many thanks to Jimmy and the Put Pork On Your Fork people!
*Grilled Chops with a Hoisin Marinade and Glaze*
Lovely free range pork chops marinated in a wonderful marinade chock full of Oriental flavours and then grilled and basted with the same marinade until finger lickingly scrummy delicious!
4 free range pork chops, rind trimmed off, each about 1/2 inch thick
(Leave some fat around the edges)
125ml of hoisin sauce ( 1/2 cup)
60ml of dark soy sauce (Scant 1/4 cup)
2 TBS toasted sesame oil
2 TBS rice wine vinegar
1 TBS minced garlic
1 TBS minced fresh ginger
1/4 tsp hot chili powder
4 TBS runny honey
Whisk the hoisin sauce, soy sauce, sesame oil, rice wine vinegar, minced garlic, minced ginger and chili powder together in a large shallow dish, mixing all together well. Add the chops and turn them around to coat them well in the sauce. Allow to sit at room temperature for about an hour to marinate, given them a quick swish and turn every time you walk past them.
At the end of that time, remove them from the marinade, letting any excess drip off. Place the marinade into a saucepan along with the honey. Bring to the boil, then reduce to a quick simmer and simmer for about 10 minutes, while you grill the chops.
Heat your grill pan and brush it with some cooking oil. Also, preheat the oven to 180*C/350*F/ gas mark 4. Have ready a baking dish.
Place your chops onto the heated grill and sear well on both sides, until golden brown and the fat on the edges has begun to crisp. (About four to five minutes per side.) Place into the baking dish. Pour the thickened marinade over top and then bake in the heated oven for about 10 minutes longer, until just cooked through, but still moist. Remove from the oven and allow to rest for a few minutes before serving.
Place one chop on each of four heated plates. Spoon a bit of sauce over top and pass the rest at the table. Delicious!