Spicy Sichuan-Style Pork Chops
with Cucumbers, Asian Greens & Sticky Rice
Cooking time
25 minutes
Servings
2/4
Calories
630 /serving
Cool as a cucumber? How about hot as a cucumber? In this Sichuan-inspired recipe, sliced and gently smashed cukes join Asian greens for a short sauté, with a splash of rice vinegar and soy sauce to punch things up. Like the juicy, pan-seared pork chops, the vegetables get a sprinkling of sesame seeds spiked with hot Asian peppers. But don’t worry, the sticky rice will step in right on cue to take the heat.
We will send you:
- 300g Pork chops
- 225g Yu choy (or gai lan)
- 15ml Minced garlic
- 2 Scallions
- 2 Cucumbers
- 157g Calrose rice
- 15ml Soy sauce (low sodium)
- 15ml Rice vinegar
- 3g Black & white sesame seeds
- 9g From Sichuan to Shikoku spices (white sesame seeds, Sichuan pepper, cayenne pepper, orange peel, poppy seeds, black sesame seeds, nori, sea salt, brown sugar, gochugaru, garlic, ginger, black pepper)
Contains: Sesame, Soy, Wheat
You will need:
Medium pot
Large pan
Strainer
Oil
Salt & pepper
Total Fat
13 g
Saturated Fat
4 g
Sodium
1120 mg
Total Carbs
79 g
Sugars
5 g
Protein
44 g
Fibres
8 g
Preparation
Cook the rice
Place the rice in a strainer and rinse under cold water, agitating the rice with your hands for 1 minute until the water runs clear. In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil. Reduce the heat to low, cover and simmer, 18 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
Cook the pork chops
While the rice cooks, in a large pan, heat a drizzle of oil on medium-high. Pat the pork chops dry with paper towel; season with ⅔ of the spice blend and S&P. Add the pork chops* to the pan and cook, 3 to 5 minutes per side, until nicely browned and cooked through. Transfer to a plate and set aside in a warm spot, leaving any browned bits (or fond) in the pan. Reserve the pan.
Mise en place
While the pork chops cook, halve the cucumbers lengthwise; using the side of your knife, gently smash down the cucumber halves until slightly flattened. Cut the smashed cucumbers into large chunks. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Cut off and discard the bottom ½ inch of the yu choy stems; cut the yu choy into 1-inch sections.
Sauté the vegetables
Heat the reserved pan of fond on medium. Add the yu choy and 2 tbsp water (double for 4 portions). Sauté, stirring frequently, 2 to 3 minutes, until almost tender. Add the white bottoms of the scallions, cucumbers, garlic and sesame seeds. Sauté, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend. Add the rice vinegar and soy sauce; stir to combine. Add the pork chops to the pan and gently toss to coat.
Plate your dish
Divide the rice between your plates. Top with the sautéed vegetables and pork chops (slice beforehand if desired). Garnish with as many green tops of the scallions as you’d like. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
