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Archive for the ‘Meat – Fermented Red Rice and Nam Yee Pork Chop 紅糟南乳猪扒’ Category

Fermented red rice 红糟 is the rice residual from making rice cooking wine. It gets its red color during fermentation process and thus it is a natural coloring. Fermented red rice is a very nourish food ingredient. It is even used for cooking for Chinese women’s confinement diet after giving birth.

Recently I had a crispy fermented red rice pork belly at a restaurant– the marinated pork belly was coated with coarse sweet potato starch 地瓜粉 and deep fried to crispy. It was delicious!! I was tired of my typical pork chop marinade, so I decided to replicate the flavor of that dish I had at the restaurant. And YES I got it right!! I grilled the pork chops instead of deep frying or pan frying. No pan scrubbing for me! 🙂

Fermented Red Rice and Nam Yee Pork Chop 红糟南乳猪扒

Fermented Red Rice and Nam Yee Pork Chop 红糟南乳猪扒

Fermented Red Rice and Nam Yee Pork Chop 红糟南乳猪扒

Ingredients:
6 pieces pork chop  (1/2 to 3/4 inch thickness)

marinade:
4 cloves garlic– minced
4 tbsp fermented red rice 红糟
2 blocks nam yee 南乳– smeared
1 tsp chicken bouillon powder
3 tbsp sugar
2 tbsp rice wine
1/4 tsp ground white pepper
1 tsp sesame oil
1/2 tsp dark soy sauce

Method:

  1. Clean pork chops. Use the back of a knife pound the meat several times on both sides.
  2. Mix well all ingredients for the marinade. Add pork chop and coat each piece well. Marinate in the fridge overnight.
  3. Grill pork chop, or pan fry until the meat is cook through.
Fermented red rice

Fermented red rice

Fermented red rice

Fermented red rice

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