Asian Marinated Pork with Baby Bok Choy and White Asparagus

Aug 12, 2011
Pamela Steed Hill

Asian Marinated Pork with Baby Bok Choy and White Asparagus - PS Hill

Lean, thin pork chops and delicate vegetables take on bold taste when paired with a ginger, lemongrass, and soy-based marinade and drizzle.

Marinating the pork overnight develops the intense Asian flavors and aromas of ginger, lemongrass, and soy sauce in this dish. A simple drizzle made with the same ingredients as the marinade complements both the meat and vegetables when spooned overtop before serving.

Asian Marinated Pork with Baby Bok Choy and White Asparagus

(serves 4)

Ingredients

For the Pork

1 stalk of lemongrass
3-inch piece of ginger, peeled and thinly sliced, divided
1 tsp plus 1 tbsp chile-garlic paste
1/2 cup soy sauce, divided
4 4-oz boneless pork chops, pounded to 1/4-inch thickness
1 tbsp olive oil

For the Vegetables

2 tbsp olive oil, divided
1/2 lb white asparagus spears, about 6 inches long, trimmed
sea salt
freshly ground black pepper
4 stalks baby bok choy, each sliced in half lengthwise

Preparation

For the Pork

Remove the thick end of the lemongrass stalk and peel any brown spots from the remaining stalk. Slice the stalk into 3 pieces and gently pound them to release the oil.
To make the drizzle, combine 1 piece of lemongrass, 1 tablespoon sliced ginger, 1 teaspoon chile-garlic paste, and 1/4 cup soy sauce in a small, sealable container. Refrigerate overnight.
Combine 2 pieces of lemongrass, remaining ginger, 1 tablespoon chile-garlic paste, and 1/4 cup soy sauce in a large, sealable bag. Add the pork chops and turn several times to coat. Marinate in the refrigerator overnight.
Place the drizzle ingredients in a small saucepan and bring to a boil. Reduce heat to low, cover, and simmer 10 minutes. Strain the solids through a fine sieve and return the sauce to the pan. Keep warm.
Heat a large skillet over medium-high heat and add the olive oil. Remove the pork chops from the marinade (discard the marinade) and add to the skillet, with some of the marinade clinging to the meat. Sear until slightly charred and just cooked through, about 2 minutes per side.

For the Vegetables

Heat a large skillet over medium-high heat and add 1 tablespoon olive oil. Add the asparagus and season with salt and pepper.
Stir-fry until slightly charred and crisp-tender, 4-5 minutes (less for thin stalks). Remove and keep warm.
Add the other tablespoon of oil. Season the baby bok choy with salt and pepper and place cut-side down in the skillet. Sear until slightly charred, about 2 minutes, then turn and sear 2 minutes on the other side.

To Serve

Divide the pork chops among 4 plates and drizzle each with a little of the lemon-ginger sauce. Divide the asparagus and bok choy on top of or alongside the pork.