Marinated pork with soy chilli pickled dip

Buns and seats_Marinated Pork with Soy Chilli Pickle Dip_feature


Serves 4


For the marinade:

  • 50ml cold water
  • 50g light soy sauce
  • 30g dark soy sauce
  • 1 tbsp rice wine vinegar
  • 1½ tbsp sugar
  • 1tsp Chinese five spice
  • 1 tbsp oil
  • 6 garlic cloves, smashed
  • ½ tsp ground Sichuan pepper

For the meat:

  • pork neck or chop, pounded to 1cm thickness
  • vegetable oil, to pan-fry

For the dipping sauce:

  • 2 cloves garlic, minced
  • 2 green chillies, diced (keep ¼ of the seeds)
  • 3 tsp rice wine vinegar
  • 4 tsp black vinegar
  • 1 tsp soy sauce
  • ¼ tsp salt
  • ½ tsp sugar


For the marinade, mix all ingredients together in a bowl. Add the pork, coating well in the mixture, and leave to marinade for a minimum of 4 hours or overnight in a sealed bag or lidded container in the refrigerator.

For the dipping sauce, mix the garlic and chilli into the rest of the ingredients and set aside for at least 2 hours to allow flavours to blend.

Remove the pork from the marinade, scrape off any excess marinade and pat dry. Bring to room temperature and set a frying pan over high heat, coating it with a little vegetable oil.

Add the pork and fry for 2 minutes on each side, or until cooked through (it will depend on thickness).

Remove the meat from the pan and allow to rest for 5 minutes before slicing and serving with the dipping sauce.

Recipe courtesy of BAO

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