Main Chinese

Sticky pork chops and corn ribs with lap cheong greens

Name: Matt Preston's Chinese pork chops with greens recipe
Yield: 4
Cuisine: /chinese
Ingredients: 20.00 ml chilli paste; 20g ginger; 2 tsp sesame oil; 1/2 tsp five-spice powder; 4 (250g each) pork chops; 4 corn cobs; 40.00 ml char siu sauce; 2 tsp soy sauce; 40.00 ml vegetable oil; 175g packet lap cheong (Chinese sausage), cut into 1cm-thick slices; 200g snow peas, trimmed; 200g sugar snap peas, trimmed; 1 long red chilli, deseeded and thinly sliced; Coriander sprigs, to serve; Toasted sesame seeds, to serve; Steamed rice, to serve

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Sticky pork chops and corn ribs with lap cheong greens

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by Matt Preston

delicious. senior editor

Oct 23, 2024

"The air fryer, the microwave and the rice cooker are the holy trinity of quick and easy midweek meals." - Matt Preston

1 tbs doubanjiang (fermented Chinese chilli bean paste, from Asian grocers and selected supermarkets)
4cm piece fresh ginger (20g), finely grated
2 tsp sesame oil
1/2 tsp five-spice powder
4 (250g each) pork chops
4 corn cobs
2 tbs char siu sauce
2 tsp soy sauce
2 tbs vegetable oil
175g packet lap cheong (Chinese sausage), cut into 1cm-thick slices
200g snow peas, trimmed
200g sugar snap peas, trimmed
1 long red chilli, deseeded and thinly sliced
Coriander sprigs, to serve
Toasted sesame seeds, to serve
Steamed rice, to serve

Method

1.

Combine doubanjiang, ginger, sesame oil and five-spice in a large bowl. Add pork chops, season and toss to coat. Stand for 20 minutes at room temperature for flavours to develop.
2.

Line a baking tray with foil. Place the corn cobs on a microwave-safe plate with 1 tbs water. Cover with plastic wrap and microwave on high for 4-5 minutes, until tender. Taking care of the steam, transfer to a board and halve widthways, then carefully split lengthwise into four ribs. Combine the char siu and soy sauce in a large bowl. Add corn ribs and toss to coat. Transfer to prepared tray.
3.

Preheat oven grill to high and grease a large baking tray. Heat a large non-stick frypan over medium-high heat. Cook pork chops in batches, on fat-side only, for 1-2 minutes, until fat is golden. Transfer to prepared tray and grill for 10-12 minutes, turning occasionally, until charred and just cooked through. Rest for 10 minutes, loosely covered with foil, before serving.
4.

Meanwhile, grill corn ribs under oven grill, turning occasionally, for 5-6 minutes, until charred and caramelised.
5.

Heat oil in a large wok or frypan over high heat. Stir-fry lap cheong for 1-2 minutes, until starting to crisp. Add both peas and stir-fry for a further 1 minute, or until just cooked but still with some bite. Add shallots and toss to combine.
6.

Divide vegetables among serving plates with pork chops and corn ribs. Scatter with chilli, coriander and toasted sesame seeds and serve with steamed rice alongside.