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1 kg pork chops cut into 4 inch pieces with 5 tablespoons each of soy and red chilli sauces, honey and vinegar.
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2 tablespoons each of ginger paste, 5 spice powder and Port.
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2 tablespoons of whole Sichuan peppers and 4 to 4 star anises.
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Keep over night
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Take the pork out of the marinate and fry it in a pan of hot oil. It’s a flash fry so you just want both sides to braise a bit and you are done
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Add the pork back to the sauce in a baking dish. Add a bit of salt if you think the marinade needs it
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Cover the dish with a cooking foil so that the moisture is retained
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Put it in the oven for 30 minutes at 200 d c and roast it
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After 30 minutes take the bowl out. Remove the foil. Stir the contents gently
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Put it back in the oven for minutes at 200 degree c. This time uncovered
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Once done keep it in the oven for another ten minutes and you are ready
Don’t use bowls to bake, always use a flat dish while baking, the heat needs to evenly distribute. Also, the juices from the marinade need to cover the meat evenly.
Baking is a process that cooks while drying out the moisture, so unless you’re baking cakes/bread/cookies you really don’t want that… Esp with meat, it’s very imp to ensure your juices don’t dry out.
Secondly, the meat shouldn’t be braised before baking, it should be seared in a pan on high heat. Just for a few seconds on each side so that all the flavours and juices get locked in and the meat continues to cook in all of that goodness when you transfer to the oven.
Which brings me to my next point. Searing meat is easier when the pieces are bigger. So next time don’t get the ribs or chops cut before you cook. (You can easily cut them into smaller pieces with a good meat cleaver, after baking.) Also when you roast meat in the oven it’s better to have it in bigger chunks so that it doesn’t dry out.
Smaller pieces of meat are more suited for braising in a lot of liquid – like a stew or curry.
Plus when you’re cooking smaller pieces of meat, the time should be reduced and definitely the temp as well. So you should have actually baked this for 40-45 mins at 200 C. And since you were using a bowl, the foil should have been kept on throughout.
Of course, my analysis is just based on the pix and what you’ve written. I’m sure it tasted great, judging from the spices and seasonings you’ve used.
Happy Roasting 🙂
wow…wat a fantastic post..
chanced by your space while blog hopping…love your blog..
very interesting recipe collection with inviting cliks..
Am your happy follower now..:)
do stop by mine sometime..
Tasty Appetite
Since you called it a master class, here is your evaluation 🙂
Don't use bowls to bake, always use a flat dish while baking, the heat needs to evenly distribute. Also, the juices from the marinade need to cover the meat evenly.
Baking is a process that cooks while drying out the moisture, so unless you're baking cakes/bread/cookies you really don't want that… Esp with meat, it's very imp to ensure your juices don't dry out.
Secondly, the meat shouldn't be braised before baking, it should be seared in a pan on high heat. Just for a few seconds on each side so that all the flavours and juices get locked in and the meat continues to cook in all of that goodness when you transfer to the oven.
Which brings me to my next point. Searing meat is easier when the pieces are bigger. So next time don't get the ribs or chops cut before you cook. (You can easily cut them into smaller pieces with a good meat cleaver, after baking.) Also when you roast meat in the oven it's better to have it in bigger chunks so that it doesn't dry out.
Smaller pieces of meat are more suited for braising in a lot of liquid – like a stew or curry.
Plus when you're cooking smaller pieces of meat, the time should be reduced and definitely the temp as well. So you should have actually baked this for 40-45 mins at 200 C. And since you were using a bowl, the foil should have been kept on throughout.
Of course, my analysis is just based on the pix and what you've written. I'm sure it tasted great, judging from the spices and seasonings you've used.
Happy Roasting 🙂
Lovely Pork and great food !
Thanks Jay
Gia, your Master Class is now part of the post. Great stuff
Tks Suman
You really need to start watching MC Aus for cooking tips. Their Masterclass episodes especially are great for learning cooking techniques 🙂
I don't know Scarlet. This times Master Chef has too much rona dhona for me. I think I'll stick to Gia for my cooking lessons