Stuffed pork chops

Ingredients (serves 4):
4 slices wholewheat bread, cubed
1/4 cup raisins
1 tsp dried thyme
2 tbsp butter, melted
1 tbsp water
Coarse salt and ground pepper, for seasoning
4 boneless pork loin chops (about 100g each, 4cm thick)
1 tbsp light brown sugar

Method:
1. Line a rimmed baking sheet or pan with aluminium foil. Heat the grill.
2. In a bowl, combine bread, raisins, thyme, butter and water. Season stuffing with salt and pepper; toss to mix.
3. Place pork chops on the prepared baking sheet. Using a paring knife, cut a deep pocket in each (but don't cut all the way through). Fill with stuffing and press each one down. Season chops with salt and pepper and sprinkle with brown sugar.
4. Grill each side for 8-10 minutes, until meat is slightly brown on the outside and opaque throughout. Serve with a salad or boiled green beans.

Recipe source: Simply Her magazine (Sep 2007)

Sticky miso pork chop

Ingredients (serves 4):
4 pc pork chops
1 tbsp olive oil

Marinade (mix together):
2 heaped tbsp red miso paste
2 cloves garlic, minced
1/4 cup sake or white wine
2 tsp oil
1 tbsp honey

Method:
1. Rub marinade over pork chops and leave aside to marinate for a few hours, or overnight.
2. Heat olive oil in a heavy-based frying pan over medium-high heat. Brown the chops for 1 minute, turn, and brown the other side for 1 minute more.
3. Reduce heat to low, cover pan and cook chops for 4-5 minutes. Turn chops over, cover pan, and cook for 4-5 minutes more.
4. Place chops on serving plates and drizzle with pan juices. Serve with green salad on the side.

Recipe source: Food and Travel magazine (Feb 2007)

Watercress and pork soup

This soup helps neutralise excess heat in your body and improves the function of your lungs.

Ingredients (serves 4):
600g watercress
300g lean pork
3 pcs dried duck gizzards
2 preserved dates
1/4 of a luohan guo (罗汉果) (from Chinese herbal shops)
30g Chinese almonds
6 bowls water

Method:
1. Bring water to the boil.
2. Add all ingredients and bring to the boil again.
3. Transfer soup to a double-boiler and simmer for 2 hours.
4. Add 1/2 tbsp Chinese wine and salt to taste.

Recipe source: Simply Her magazine (Aug 2006)

Homemade Char Siew

Char Siew is barbecued pork, a popular pork dish in Cantonese cuisine. This is a simplified method, suitable for homecooking.

Ingredients (serves 4):
1 kg pork
200g sugar
2 tsp salt
2 tbsp light soy sauce
1 tbsp dark soy sauce
1/2 tsp golden brown colouring powder

Method:
1. Cut pork into thick 5cm strips.
2. Marinate pork with sugar, salt, and light and dark soy sauces. Add colouring powder and mix pork thoroughly in a bowl with all the other ingredients. Leave to marinate for 4 hours.
3. Heat wok or pan and add seasoned pork strips. Fry until slightly brown.
4. Add 1 cup of water and lower heat to simmer until the char siew is cooked.
5. Cook leftover char siew marinade over slow heat until it boils. Add a little water and thicken with cornflour for char siew sauce.
6. Cut the char siew diagonally into 1cm slices. Serve the slices with some plain rice and cucumber salad.

Tips:
For the health-conscious, keep marinade to a minimum.

Recipe source: Simply Her magazine (Aug 2006)