Some of my best recipes are the ones I come up with as I go. That definitely applies to this recipe.

I still had some pork chops in my freezer that needed to be used up. I wasn’t sure what to do with them and ended up combining random stuff from my kitchen cabinet. The result was awesome! This pork is to die for and no, I am not exaggerating. I’m pretty sure this will be a staple recipe in our home from hereon.

It‘s a crazy simple and fast recipe, perfect for week-nights! You have to give this one a try or you’ll be missing out! Don’t say I didn’t warn you. Replace the pork with chicken strips if you must, but really, just try it.

Go ahead… I’ll wait.

Ingredients:

1 pound boneless pork chops
4 tbsp soy sauce
2 tbsp ginger syrup
3 tbsp sweet chili sauce
1 tbsp brown sugar
1/4 tsp chili powder
1/2 tsp curry powder
1 large onion
2 garlic cloves
1 small bell pepper



Directions:

I carefully choose my victim and made him chop stuff. Starting with an onion. Slice it in half-rings.

And cut the bell pepper in strips, not too thin.

Grate or mince 2 garlic cloves. Four photos of chopping garlic, is this overkill or what? Man, I was on a roll here!

Stuff. Soy sauce, ginger syrup and sweet chili sauce to be precise.

Combine all ingredients in a bowl and stir well. Be careful with that curry powder, it can cause nasty stains.

Not that I really care about stains. That would be an epic waste of time.

Anyway…

Chop those chops.

Heat 1 or 2 tbsp high-heat cooking oil and sauté the onion and bell pepper over really high heat for 2 to 3 minutes. Until the onion starts to brown lightly. Keep moving those veggies, guys!

Remove the onion and bell pepper from the pan, heat a little more oil and cook the pork strips for 3 minutes. Then add the garlic and cook for 30 more seconds before you add the onions and pepper again.

Pour in the sauce and let it simmer for 5 minutes, over really high heat. The sauce will cook down and stick to the pork and vegetables. It’s yummy.

Stir now and then.

This was SO finger-licking good! Incredible. I served it with Indonesian pickles (Atjar Tjampoer/Acar Campur), my own Chinese fried rice, green beans and shrimp crackers (Kerupuk).

Kay’s Recipe Card

Click here for printable size.