Pork Chops with Vegetable Rice 排骨菜飯 Recipe

Ingredients

Pork chops:

• Bone-in pork chops (4-5 pieces, ~3/4" thick)
• 2 tablespoons soy sauce
• 1 tablespoon minced garlic
• 1 tablespoon sugar
• 1 tablespoon rice wine
• 1/2 tablespoon five-spice powder
• 1/2 tablespoon black pepper
• Flour for coating --  I prefer to use grainier starches, such as sweet potato starch, but normal flour or cornstarch will do as well; optional to add a bit of breadcrumbs for texture too
• Vegetable oil for frying

Vegetable rice:

• 2 cups white rice
• 2 heads baby bok choy
• 2 cups chicken or beef stock
• 1 tablespoon minced garlic
• Salt and pepper to taste

Instructions

Pork chops:

Combine all ingredients (except for flour and vegetable oil) and marinate pork chops for 1 hour.  When ready to fry, remove pork chops from marinade and coat in flour, dusting off excess.  Heat oil in skillet.  Cook pork chops until golden brown on both sides.

  

Vegetable rice:

Wash rice and cook in the chicken/beef broth.  While rice cooks, lightly stir-fry garlic and baby bok choy.  Season with salt and pepper.  Stir in vegetables to cooked rice, add salt and pepper to taste, cover pot, and simmer over low heat for another 10-15 minutes until excess moisture has dried off.