Monday, April 6, 2009

Five Spice BBQ Pork with Asian Style Succotash

This is another recipe from the Rachael Ray cookbook, it is for a tasty Asian influenced Pork and Veggie dish.

I cut this recipe in half, because having leftover pork is never a bad thing in my book. You need boneless pork chops, Chinese five spice seasoning, grill seasoning, vegetable oil, Hoisin sauce, garlic, red bell pepper, snow peas, frozen corn, green onion, some lime juice and some hot sauce.

Chop up your red pepper, garlic, peas, onion and slice your lime.

After you chop those guys up, get some oil into a frying pan over medium-high heat.

While the oil heats, season the pork with the Five Spice powder and the grill seasoning.

Once the oil is heated drop the chops in and leave it alone for 6 minutes. Don't fuss with it, just let it cook so you get a nice browned chop.

While those cook, get some oil in another pan and cook the garlic and pepper for 2 minutes.

Add the peas, corn and green onions and cook for 3 more minutes. Flip the chop and leave it alone for 6 more minutes.

Add in the lime juice and hot sauce to the veggies and season with salt and pepper.

When your chops are cooked, stir in the hoisin sauce and heat it through. Plate it all up and you are ready to eat!

The hoisin pork is well flavored and sweet and balances well with the spicy and tangy vegetables. It looks great with all of the bright colors. The next day I chopped the leftover pork up and stir fried it with the veggies and some cooked somen noodles for a tasty stir fry.