As part of the European Quality Pork, from Denmark campaign, renowned chef Kit Mak has created four delectable recipes featuring Danish pork.
In the first of these recipes, Chef Mak tells us how to cook roast European pork collar chop in a Thai-style sweet-and-sour sauce.
Roast European Pork Collar Chop, Thai Style
- 1 pack (4 pieces) Danish Pork Boneless Collar Chop
- 2 tbsp honey or maple syrup
For the marinade:
- 2 cloves garlic
- 2 shallots
- 10 lime leaves
- 2 tsp lemongrass powder
- 3 tsp fish sauce
- 3 tsp vinegar
- 2 tsp soy sauce
- 4 tsp cornflour
- 1 tbsp sugar
- 2 tbsp oil
For the sweet-and-sour sauce:
- 3 tbsp lime juice
- 2 lime leaves
- 2 tbsp sugar
- 2 tsp fish sauce
- 1 tsp ground shallot
- ½ tsp Thai chilli flakes
- Preheat oven to 180°C.
- Finely chop the garlic and shallot. Slice all the lime leaves.
- Combine all the marinade ingredients. Mix the marinade with the pork collar. Marinate for 1 hour.
- Place foil on a baking tray and place the marinated pork collar on the foil. Put the baking tray into the preheated oven at 190°C for 8 minutes.
- Combine the sweet-and-sour sauce ingredients. Add the finely sliced lime leaves into the sauce. Mix well and set aside.
- Remove the pork collar from the oven. Increase the oven temperature from 190°C to 230°C.
- Brush the honey or maple syrup on the surface of the pork collar. Place the tray into the oven again for 5 minutes, or until golden brown.
- Remove the pork collar from the oven. Rest the meat for 5 minutes and slice into pieces. Serve with the Thai-style sweet-and-sour sauce.
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