Hot, Salty, and Sweet Pork Chops
Chinese influence in India is ancient—the two nations have been trading since the BCs. The older Chinese restaurants in the major cities serve an Indianized version of Chinese food, and Indians at home think nothing of adding a bit of soy sauce to this and that. Here is one such modern dish. Ideally, the pork should be marinated overnight. Plain Jasmine Rice and any vegetable dish would be perfect.
Recipe information
Yield
serves 4
Ingredients
For the Marinade
You Also Need
Preparation
Step 1
Put all the ingredients for the marinade in a clean coffee grinder or other spice grinder and grind as finely as possible. Sprinkle spices evenly on both sides of the pork chops and pat them in. Cover the chops and refrigerate at least 6 hours or overnight. (Twenty-four hours would be fine too.)
Step 2
Pour the oil into a large frying pan and set over medium-high heat. When hot, put in the pork chops, and brown on both sides. Remove to a bowl. Put in the onions, lowering heat a bit, and brown them. Add the ginger and stir once. Now put in the pork chops in a single layer and add the soy sauce, sugar, and 1 cup water. Bring to a boil. Cover, turn heat to low, and simmer gently for 50 minutes or until chops are tender, turning the chops every 10 minutes. Reduce sauce until it is syrupy and clings to the chops.
