Pork Chop* Recipe
tamarind glaze, plantain, brussels sprouts, peanut salsa macha, lime pickled ramps (gf/df)(veg available)
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Ingredients
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Pork Chop
Plantain
Brussels Sprouts
Peanut Salsa Macha
Lime Pickled Ramps
Method
Pork Chop
- 1
Prepare the Marinade
In a bowl, mix tamarind paste, brown sugar, minced garlic, and grated ginger to create the glaze.
- 2
Marinate the Pork Chops
Season pork chops with salt and black pepper, then coat them with the tamarind glaze. Let marinate for at least 30 minutes.
- 3
Plantain
- 4
Prepare the Plantains
Peel the ripe plantains and slice them into rounds or diagonally.
- 5
Fry the Plantains
In a pan, heat coconut oil over medium heat. Add the sliced plantains and sprinkle with salt. Fry until golden brown on both sides, about 3-4 minutes per side.
Brussels Sprouts
- 6
Prepare the Brussels Sprouts
Trim the ends and remove any yellow leaves from the Brussels sprouts. Cut them in half.
- 7
Roast the Brussels Sprouts
Toss the halved Brussels sprouts with olive oil, salt, and black pepper. Spread them on a baking sheet and roast in a preheated oven at 400°F (200°C) for 20-25 minutes, until crispy and golden.
Peanut Salsa Macha
- 8
Lime Pickled Ramps
- 9
Pickle the Ramps
In a jar, combine ramps, lime juice, and salt. Let sit for at least 1 hour at room temperature, or refrigerate overnight for best flavor.
