Originally from Malaysia, Chef Kok Phang Chow is now the Head Chef of Duck and Rice in London, which has been nominated as a Best Restaurant in Golden Chopstick Awards in England (2019). In his 30 years cooking experience, he was the head chef in Michelin Starred Chinese restaurants and 5-stars hotels in both London and Malaysia.
Coat pork chops in the marinade and chill in fridge for at least 1 hour.
Preheat the oven at 200°C . or 180°C fan oven.
Peel and cut potatoes into 1/6 or ¼ wedges then place them in a pot completely submerged in salted cold water.
Bring pot to boil. Parboil potatoes for 5 minutes. Drain the wedges. Drizzle vegetable oil on potatoes and mix well. Place wedges on a baking tray.
Place tray in bottom level in the oven and roast for 20 minutes.
After 20 minutes, raise the oven temperature to 220°C or 200°C fan oven.
Place the marinated pork chops on a wire rack over baking tray. Set aside.
Roast in the middle level of the oven for 16 minutes. Remove pork chops from oven and leave to rest for 5 mins.
Place remaining marinade, into a pot and reduce over medium heat until thickens. Pour the sauce on the pork chops.
Serve the roasted potatoes and salad on the side.
PREP TIME 20 MINUTES, COOK TIME 45 MINUTES
And don't forget, Asian-inspired meals are made for sharing, so get friends and family together for a feast.
