In this episode of South meets East – lol. No, seriously. I’ll take some of my favorite Asian flavors and combine them with my Grandmother’s techniques for a meal that’s literally out of this world!
5 Spice Crispy Pork Chops
4 pork chops
1/2 teaspoon of 5 spice powder
1 teaspoon of salt
1 cup of buttermilk
2 cups of flour
Oil, for frying
In a large bowl, add the park chops and seasons with 5-spice powder and salt. Meanwhile, heat the oil.
When the oil is ready, pour over the buttermilk to moisten the pork chops and then dip in flour. Shake off the excess and fry until golden brown.
For the rice
1 cup of scallion, chopped
2 tablespoons of garlic, minced
2 teaspoons of olive oil
2 cups of Basmati rice
4 cups of chicken stock
In a large skillet, heat oil and then sauté the scallions and garlic for about 2 minutes. Then, add in the rice and mix well. Toast the rice in the oil until light golden in color. Then, add in the stock and cook until the stock has cooked out. Add a lid, turn off the heat and let sit for 10 minutes. Then, fluff with a fork for the perfect rice.
1 pound of Brussels sprouts, cut in half
1 tablespoon of soy sauce
1 1/2 tablespoons of brown sugar
1 teaspoon of minced garlic
1/2 teaspoon of black pepper
2 tablespoon of olive oil
5 slices of bacon, cut into pieces
Preheat oven to 375 degrees. Combine all of the ingredients in a bowl. Toss well. Lay on a sheet try or a cast iron skillet and cook in the oven for 15-20 minutes until the bacon has cooked through and the Brussels are tender.