Why Cane Toad? Well they are pretty big and so is this monster! You can buy a Yorkshire pudding mix from most supermarkets for less than 50p and all you need to do is add a couple of eggs and water. Just make sure your oil is smoking hot! Sue's Gluten Free batter mix is below.
Our “100 Asian Recipes” challenge is getting, well a bit challenging as we close in on the finishing line. Sue has a note book full of recipes and we’re sort of relying on the Yellow Sticker fridge to point us in the right direction. These nice thick Pork Chops were a good call. Cheers Yasmin the Yellow Sticker fridge!!!
Ingredients:-
4 Thick Pork Chops
Oil to fry
Ingredients for the marinade:-
3 Cloves of Garlic, minced
3 Tsp of Ginger, minced
3 Tbsp of Honey
2 Tbsp of Black Bean paste
2 Tbsp of Soy Sauce
2 Tbsp of Rice Vinegar
2 Tbsp of Shaoxing Wine
1 Tbsp of Sesame Oil
3 Tbsp of Fish Sauce
2 Tbsp of Chilli Paste
Garnish:-
Spring Onion, sliced
Coriander
Sesame Seeds
Method:-
(1) Make up the marinade in a large bowl.
(2) add the chops to half of the marinade, making sure they a completely covered.
(3) pop in the fridge for at least 2 hours.
(4) Reserve the remained marinade.
(5) Fry the chops in a little Oil over a low heat for three minutes per side.
(6) Place in the oven at 160c for ten minutes.
(7) Heat the remaining marinade and reduce.
(8) Pour the reduced marinade over your chops and serve.
We pan fried a lonely Pak Choy which was loitering in the bottom of the fridge, together with a little boiled Rice as sides.
