(As Featured in May2014 Nourish Magazine) These Caramelised Sugarfree Pork Chops are sweet, juicy and a breeze to make and with the addition of braised greens quite healthy too. Other pork cuts can also be used – both pork belly and spare ribs are great in this dish.
You know those crispy, juicy caramelised pork bites that can be found at many of the city’s Asianesque restaurants? Cooked in a sugary masterstock then deep fried and coated in a thick layer of caramel? My head’s spinning just thinking about the amount of sugar in those…
However, I do like the concept, so my version of caramelised pork chops sans the sugar is pretty simple really and with the addition of braised greens quite healthy too. Oh, by the way, did you know that both leek and bok choy have a knack for helping our bodies metabolise fat? Perfect if you prefer to use a slightly fattier cut of pork like the pork belly or spare ribs, which are a more affordable cut per kilo too.
I’d encourage you to find free-range pork chops or whichever cut you prefer and use organic stock because it tastes “fresher” – some regular brands have that burnt bottom of the pan aroma lingering around… From then on in it’s pretty simple: just mix the stock with some spices and rice syrup, pour over the meat in a roasting dish, seal with foil and shove it in the oven. For the next one and a half hours
relax clean the house, wash up, do the washing, take kids to music lessons or just take in the wonderful aromas of Asian spices that will begin to fill your house while doing any of the above.