I originally planned on making bao buns, splitting the boneless chop in two and stuffing the pieces into the buns along with lightly pickled cucumber, daikon and carrot matchsticks and some fresh coriander and mint. However, it was a cold and gray day, and somehow a rice bowl seemed to make more sense by the time dinner rolled around.
In anticipation of losing power and therefore the use of my fridge, I used up lots and bits and bobs of vegetables that I had on hand. They were all good in their own way, but the roasted broccoli with fish sauce was stellar and something that I would recommend making in its own right.
1 boneless pork loin chop
1 Tbsp hoisin sauce
1 tsp chopped coriander leaves
1 tsp chopped scallions
1 tsp balsamic vinegar
splash of fish sauce
generous amount of black pepper
Place all of the ingredients except for the pork in a blender and blitz into a paste.
Coat the pork chop well with the paste and let marinate for at least thirty minutes.
Preheat the oven to 425.
Place the pork chop, marinade and all, on a foil lined baking tray and bake for 18 minutes, turning the pork chop over at the half way mark.
After 18 minutes turn on the broiler, and let the pork chop char on each side, about a minute or two, while the hoisin sauce caramelizes.
