Pork Chops with Vegetable Rice (排骨菜飯)
Pork Chops with Vegetable Rice (排骨菜飯)
This is the Classic ShangHai dish with a twist. My husband and I both love ShangHai cuisine and this is what I would make whenever we crave for the 排骨菜飯. This Pork Chops with Vegetable Rice is comforting, delicious and satisfying.
Recipe Ingredients:
- • 8 thin pork loin chops
- • 1 lb baby bok choy (青江菜)
- • 2 cups Jasmine rice
- • 2 cups chicken stock
- • ½ teaspoon chicken bouillon granules
- • 2 teaspoons minced garlic
- • 3 tablespoons minced shallot
- • 1 red chili pepper, finely diced
- • 2 green onions, finely diced
- • 3 slices ginger
- • A dash sesame oil
- • 1 teaspoon fish sauce
- • 1/2 teaspoon sugar
- Marinade:
- • 2 teaspoons light soy sauce
- • 1 teaspoon sugar
- • 1 teaspoon corn starch
- • 1 teaspoon Shaoxing wine
- • 1/8 teaspoon white pepper
- • ¼ teaspoon kosher salt
- • ½ teaspoon chicken bouillon granules
Recipe Steps:
- Mix pork chop with marinade ingredients and marinade for 20 minutes.
- Rinse rice and cook in a rice cooker, adding chicken stock instead of water until liquid reaches water level required on rice cooker’s menu (add water if needed).
- Rinse baby bok choy and drain well. Roughly chop into pieces. Set aside.
- Heat 2 tablespoons of oil in a sauté pan at medium high heat. Cook pork chops until both sides are lightly golden brown and cooked through. Remove and place on a platter.
- In the same pan, add ginger slices followed by bok choy and cook until softened. Sprinkle chicken bouillon granules and combine well. Add sesame oil and discard ginger. Drain well. Toss bok choy into cooked rice, stir to combine. Add salt, to taste. Cover and set aside.
- Saute shallots, garlic, chili, and green onions in the same sauté pan until shallots softened and fragrant. Stir in sugar and fish sauce. Remove from heat when sugar dissolved.
- To serve, place a scoop of bok choy-rice on a serving plate, top with pork chops and shallots mixture.
Serving Size: 4
Preparation Time: 25 minutes
Average:
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