STICKY HOISIN GLAZED PORK

The Chinese learnt thousands of years ago that when you marinate meat, it not only imparts it with flavour but also tenderises it. These pork chops are marinated in an aromatic sweet sauce; once cooked they remain juicy and succulent with the unmistakable flavours of Cantonese roast meats.

6 tbsp hoisin sauce

2 garlic cloves, finely chopped or grated

4 pork chops

From the store cupboard

3 tbsp light soy sauce

1 tsp sugar

3 tbsp vegetable oil

In a small bowl, mix together the hoisin sauce, soy sauce, sugar and 5 tablespoons water and set to one side.

Preheat a saucepan over a medium heat, add 1 tablespoon of the oil and fry the garlic for 30 seconds until fragrant. Add the sauce mix and bring to the boil, then turn down to a simmer and reduce by a third. Remove from the heat and allow it to cool.

Place the pork chops into a ziplock bag, poor in the sauce mix and seal, squeezing out any excess air. Marinate for at least 1 hour.

Remove the chops from the bag. Shake off any excess marinade and reserve for later. Place a frying pan or wok over a medium-high heat, add the remaining oil and then add the chops, cooking on one side until golden brown, then flipping over and cooking until browned. Reduce the heat to medium and continue cooking for about 10 minutes until the chops are cooked all the way through. Transfer to a plate and allow to rest for 10 minutes.

While the pork is resting, wipe out any excess oil from your wok and tip in the leftover marinade along with 2 tablespoons water. Slowly bring to a simmer for 2 minutes, then remove from the heat.

Arrange the rested chops on plates and spoon over the sauce.