- 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
- Foil
- Sieve
- Small pan with a lid
- Deep frying pan or wok
- 1.
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.
- 2.
Add the pork chops to the sticky ginger marinade. Turn to coat. Set aside for 10-15 mins to marinate.
- 3.
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.
- 4.
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.
- 5.
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.
- 6.
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.
- 7.
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.
- 8.
When the pork chops are a good golden brown colour and cooked through, serve them with the rice and stir fried veg.