Shio Koji Marinated Pork Chops with Sautéed Baby Bok Choi
Ingredients:
Shio Koji – Make 1 week ahead of time.
150 g Dehydrated Moromi Rice Koji
60 g Sea Salt
450 g Water
Mix the rice koji, sea salt and water in a mason jar. Cover with a cloth or paper towel and set aside on counter to ferment for 1 week. Stirring daily. Store in the refrigerator for up to a year if it lasts that long.
Marinated Pork Chops:
2 Bone-in Pork Chops
4T Shio Koji
4t Soy Sauce
2T vegetable Oil
¼ Cup Water
Place the pork chops in a non-reactive glass casserole dish and spread evenly on both sides with the shio koji. Cover with plastic wrap and marinate in the refrigerate overnight or at least 4 hours.
Heat a large skillet on high heat and coat the pan with 2T vegetable oil until very hot. Place the pork chops into the pan and sear on each side for about 4 minutes each side until well browned. Take care not to burn the chops as the shio koji accelerates browning. Once cooked on both sides, splash each chop with 2t of soy sauce and add a ¼ cup of water to deglaze the pan. Add a little more water if needed to keep the pan juices from drying out. Turn each pork chop to coat with the pan sauce and reduce heat. Reduce the pan sauce until just thickened and then remove the pork chops to a side dish to rest.
Sautéed Baby Bok Choi:
1 lb Baby Bok Choi
1T Chili Crisp (or more if you like spicy)
1T Vegetable Oil
¼ Cup Water
Clean, trim and rinse the bok choi in cold water. Drain in a colander and then cut each plant in half. Set aside.
Heat Oil and chili crisp in a sauté pan until hot but not smoking.
Add the prepared bok choi all at once to the hot pan and press down lightly to ensure contact with the pan. Cook on high heat covered for one minute, then reduce the heat to low and splash in the soy sauce. Turn well and then add the water and cover. Continue cooking for another minute until tender but still bright green. Remove from heat covered while pork chops finish.
Serve pork and bok choi with freshly steamed rice garnished with thinly sliced green onion.
