There was a slight misunderstanding when I served this for dinner.
“Mmmm,” said hubs with a mouthful of food. “Good jerk pork, baby.”
While part of me was irked that he mistakenly thought it was jerk, another (bigger) part was glad to receive the compliment.
And really he’s not so far off the mark. This pork does taste a bit jerk-like because it’s spicy, sweet and aromatic all at once.
Pork is the perfect carrier of such a seasoning because it’s a pretty bland meat. If you don’t want to go down the pig-chomping route, I’d suggest subbing the pork chops for chicken thighs.
Chinese Five-Spice Pork (serves 2)
- 2 pork chops, bone-in
- 1 tsp chinese five-spice powder
- 1/4 cup sesame oil
- 2 cloves garlic, minced
- 2 tbsps cilantro leaves, roughly chopped
- 1 tsp nam pla (fish sauce)
- 1/4 tsp crushed red pepper flakes
- 1 tbsp butter or coconut oil
- Mix all the ingredients together except the pork.
- Rub the mixture into the meat then place in a sealed container and let it marinate for several hours.
- Melt a tbsp of butter or coconut oil in a hot pan. Remove the pork chops from the marinade and place in the pan to sear for 3 minutes on each side, until browned.
- Transfer to the oven, sprinkle over remaining marinade, and bake at 375 for 12-15 minutes.
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