Category Archives: Pork

Teriyaki Pork Chops with Apple Chutney

Eastern and Western cuisines sometimes surprisingly agree on preparation and flavor combinations of certain ingredients. Pork chops is a good example. Most cuisines seem to agree that pork chops are best matched with some sort of sweet and or tangy flavor. On the Eastern side you have the Chinese sweet and sour pork or 糖醋排骨, Japanese katsu don, which is typically served with egg and onion cooked with sweetened dashi, and the Vietnamese grilled pork chops, served with a sweet fish sauce. On the Western side you have pork chops with apple sauce, and pork chops with barbecue sauce. In this recipe, Eastern flavors, such as mirin, Chinese five-spice powder, and ginger, are combined with Western styles, such as using apples and apple cider vinegar. The result is a juicy and slightly sweet pork chop that has very intense flavors. Give it a try sometime!


  • 2 pork chops (about 8 oz each)
  • 1 apple, peeled, cored, and diced
  • 1/2 onion, diced
  • 1 tablespoon grated fresh ginger
  • 1 1/2 tablespoon apple cider vinegar
  • 1 tsp Chinese five-spice powder
  • 2 tablespoons sugar
  • Salt and pepper to taste

Terikyaki Marinate:

  • 1/3 cup mirin (Japanese sweet rice wine)
  • 1/3 cup soy sauce
  • 2 teaspoons apple cider vinegar
  • 1 teaspoon sesame oil
  • 4 teaspoons white sugar
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger


  1. Marinated pork chops with teriyaki sauce for at least one hour.
  2. Remove pork chops from marinate and set aside. Heat oil in a saucepan over medium-high heat.  Add onion, ginger, and cook for about 2 minutes, until the onion is translucent.  Add the apple, sugar, vinegar, teriyaki marinade, and five-spice, and stir to combine.  Lower the heat and simmer for about 10 minutes, until the fruit is softened and the liquid has thickened enough to cling lightly to the apples.
  3. Preheat a grill, cast iron skillet or pan.  Grill pork chop for 4 to 5 minutes on each side until lightly charred and firm.  Serve each chop with a scoop of the apple chutney.

Other Teriyaki Recipe:

Baked Teriyaki Recipe


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青紅蘿蔔豬展湯 Green Radish and Carrot with Pork Soup

A soup recipe that is especially good during winter time.  It helps to remove phlegm, stops coughing, and heals sore throat.  And even if you don’t have any of the symptoms, the soup is delicious, nourishes your internal organs, gives you energy and helps you sleep better.


  • 1.5 lb carrots, cubed
  • 3/4 lb green radish, cubed
  • 1/2 lb pork, cubed
  • Dried tangerine peels – 3 peels
  • 2 candied dates 蜜棗
  • 7 cups water


  1. Peel and cut green radish and carrots into cubes
  2. Clean pork, cut into cube.  Blanch pork in large pot of boiling water for 10 seconds.  Drain and set aside. (See picture below)
  3. Soak and clean orange peel.
  4. Rinse candied dates.
  5. In a pot of boiling water, place all ingredients in there.  Bring it to boil and reduce to low heat and simmer for 1.5 hours.


Posted by on March 24, 2011 in Chinese, Pork, Soup Recipes


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Honey and Spice Glazed Pork Chops

Honey and Spiced Glaze Pork Chops is an excellent quick weeknight dinner. All you really need to have beforehand is the porkchop. If you have frozen porkchop in the freezer, just make sure to take it out to the fridge before going to work! This recipe is adapted from the Cooking Light magazine.


  • 4 tablespoons Honey
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground cloves
  • 4 boneless center-cut loin pork chops (1 lb) – about 1/2 inch thick
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper


  1. Combine first 5 ingredients in a bowl
  2. Sprinkle pork with salt and pepper.
  3. Heat oil in a skillet over high heat.  Cook pork for 2 minutes on each side or until browned.  Reduce heat to medium-low and add honey mixture.  Cook 10 minutes or until done, turning pork once.

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高升排骨 Spicy Braised Pork Ribs

This is a recipe from a Chinese New Year cooking contest website.  It is a new way to cook the traditional Chinese Braised Pork Ribs using Korean pepper paste.  The spicy sauce brings both taste and an appetizing color to the dish.


  • 1 lb of spare ribs
  • 1/2 lb of choy sum
  • 2 cloves of garlic, finely chopped
  • 3 slices of ginger
  • 3 tablespoons of Korean Spicy Pepper Paste
  • 2 tablespoons of Ketchup
  • 2 tablespoons of soy sauce
  • 1 tablespoon of sugar
  • 1 tablespoon of white vinegar
  • 1/2 can of chicken stock


  1. Bring a pot of water to a boil, add spare ribs and drain the water out immediately.  Set aside.
  2. In a saucepan with oil, stir in ginger and garlic, add spare ribs.  Pan fry for 5 mins.
  3. Add pepper paste, ketchup, soy sauce, sugar, white vinegar and chicken stock.  Cover and bring it to boil.  Lower the heat and simmer for 15 min or until sauce thickens.
  4. Meanwhile, bring a pot of water to a boil and add choy sum.  Cover for a few minutes.
  5. Place choy sum on the plate and add spare rib on top.
  6. Sprinkle sesame for garnish.

Note:   Cooking the spare rib in hot boiling water will remove the frozen taste and some fats from the spare ribs.

Related Post:

高升排骨 Braised Pork Ribs


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