Sticky hosin-glazed port

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PHOTO: Supplied
PHOTO: Supplied

The Chinese learnt thousands of years ago that when you marinate meat, it not only imparts it with flavour but also tenderises it. These pork chops are marinated in an aromatic sweet sauce. Once cooked, they remain juicy with the unmistakable flavours of Cantonese roast meat.

1 In a small bowl, mix together the hoisin and soy sauces, sugar and 75ml (5T) water and set aside.

2 Preheat a saucepan over a medium heat, add 15ml (1T) oil and fry the garlic for 30 seconds until fragrant. Add the sauce mix and bring to the boil, then turn down to a simmer and reduce by a third. Remove from the heat and allow to cool.

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