- A thumb of ginger
- A 50g sachet of tamari
- A 40g jar of honey
- 2 bone-in pork chops
- 1 pak choi
- 2 spring onions
- 1 red pepper
- A 200g bag of white basmati rice
- 1½ tbsp olive oil
- 350ml boiling water
- Large bowl or dish
- Small pan with a lid
- Deep frying pan or wok
Peel and grate or finely chop the ginger. Pop in a large bowl or dish. Stir in the tamari and honey. Add 1 tbsp olive oil and mix together.
Add the pork chops to the sticky ginger marinade. Turn to coat. Set aside for 10-15 mins to marinate.
Separate the pak choi leaves and halve any large ones. Finely slice the spring onions. Halve the pepper. Scoop out the seeds and white bits. Finely slice it.
Heat your grill to high. Line your gill pan with foil. Rinse the rice under cold running water for a min or two. Tip into a small pan. Add 350ml boiling water. Pop a lid on the pan.
Bring the rice to the boil. Turn the heat right down. Gently cook for 6 mins till the water has been absorbed. Take off the heat. Leave to steam with the lid on for 2-4 mins to finish cooking the rice.
While the rice is cooking, pop the chops onto a rack in the grill pan. Grill for 10-15 mins. Turn once while they’re cooking and brush every so often with the leftover marinade.
Warm ½ tbsp oil in a deep frying pan or wok. Add the spring onions and pepper. Fry over a medium heat for 2 mins. Stir often. Add the pak choi. Fry for another 2-3 mins till the pak choi has wilted.
When the pork chops are a good golden brown colour and cooked through, serve them with the rice and stir fried veg.