| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Asian |
Main, Dish |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
White vinegar |
| 1/3 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1/3 |
c |
Thinly sliced fresh ginger (2 oz.) |
| 1/4 |
c |
Hoisin sauce* |
| 2 |
tb |
Ketchup |
| 2 |
tb |
White vinegar |
| 1 |
tb |
Reduced-sodium soy sauce |
| 4 |
|
Pork loin chops, 1/2 to 3/4 inch thick, trimmed |
|
|
Salt and cracked black pepper |
| 3 |
|
Green onions, sliced thin diagonally |
INSTRUCTIONS
PICKLED GINGER
CHOPS
*Hoisin sauce is available in Asian markets and in the specialty section of
many supermarkets.
1. Make Pickled Ginger: Heat vinegar, sugar and salt in small saucepan to
boiling. Add ginger; return to boil, reduce heat and simmer 10 minutes.
Cool. Cover and refrigerate. (Can be made ahead up to 1 month.) Can also
use pre-pickled ginger, often found in Asian markets or Asian food-section
of supermarkets)
2. Heat grill.
3. Combine hoisin sauce, ketchup, vinegar and soy sauce in small bowl. Set
aside.
4. Sprinkle chops with salt and pepper. Grill over medium-hot heat 3 to 4
minutes per side. During last 30 seconds, brush tops with hoisin mixture;
grill 15 seconds. Turn, brush other side with hoisin and grill
15 seconds more.
5. Transfer to serving plates and sprinkle with green onions. Drain Pickled
Ginger and serve on the side.
PER SERVING Calories 345 Total Fat 12 g Saturated Fat 4 g Cholesterol 114
mg Sodium 973 mg Carbohydrates 15 g Protein 44 g
Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood
<jewel1@ix.netcom.com> on Sep 06, 1998
A Message from our Provider:
“The task ahead of us is never as great as the Power behind us.”