Pictorial: Honey Garlic Pork!

main ingredients

2 X pork chops
6 X garlic clove (minced)
2 X coriander leafs

marinate ingredients

1 TBSP soy sauce
1 TBSP rice wine
1 TBSP peanut oil
1 TSP starch

sauce ingredients

2 TBSP honey
1 TBSP brown sugar
4 TBSP water

3 TBSP rice wine
1 TBSP rice wine vinegar

coleslaw ingredients

1 X half white cabbage (shredded)
2 TBSP veg oil
2 TBSP rice wine vinegar
1 TSP soy sauce
1/2 TSP honey or sugar
1 TSP salt and pepper (more or less)

no pics of the coleslaw prep, just shred the cabbage and mix with the other ingredients,
best done a couple of hours in advance, the coleslaw needs some time to develop its full flavour,
it's also great to serve rice instead of it or in addition



trim the fat and tenderize the chops, they'll enlarge by a third
(no fancy hammer here, so I covered the meat with plastic wrap and banged it with a water bottle)



mix marinate ingredients, slice the pork and combine with marinate



mince the garlic while the meat is marinating, prep the sauce and deglaze aid,
get two cups, in the first one mix honey, brown sugar, water and let dissolve,
in the second cup mix rice wine and vinegar, it's the deglaze aid



heat pan or wok and fry the meat swiftly



remove from pan when nicely browned and set aside



lower the heat and ensure to have some oil in pan (peanut oil in my case),
roast the garlic carefully, do not burn it ... that would ruin the whole dish



deglaze the pan with the rice wine/vinegar mix when the garlic is slightly roasted



add the honey mix, stir well and keep an eye on the heat, again: don't burn it,
caramelization is what you are looking for, too hot and the sugar will burn to bitter
coal (carbonization), at this point season to taste with salt and pepper



return the pork when the honey+garlic sauce thickened and caramelized,
stir fry until the pork is glazed thoroughly with sauce



serve on a bed of coleslaw (or rice), garnish with coriander leafs




I can't take full credits for the recipe, most are due to hzrt8w from eG Forums.
This pictorial is my slightly tweaked version of his recipe.