• 4 shoulder chops
• 2 tbsp hoisin sauce
• 2 tsp Chinese five-spice powder
• 3 tbsp light soy sauce
• 2 tbsp dry sherry
• 2 tbsp sugar
Make a marinade from hoisin sauce, five spice powder, soy sauce, sherry (dry) and sugar. Mix well. Leave the chops in it for at least two hours, turning every now and then.
Then you preheat the oven to 175 ° C. Place a grid in the middle. Put another grid underneath with a drip tray with a layer of water in it. Then you get some steam and no mess because the fat and marinade that drips from the pork chop ends up in the container.
Roast the meat in half an hour, if it is thick forty minutes, until done. Turn over every now and then and rub the meat with the marinade with a kitchen brush. Leave the last ten minutes alone, so that the outside caramelizes beautifully and shiny. Before serving a little bit of salt and some fresh pepper on top.
Add plenty of broccoli. And roasted peppers.
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