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Delicious roasted porkchop salad, Thai lemongrass salad on Monday

A recipe inspired by the stunning Hong Kong Victoria Harbour, over a glass of Champagne Blanc de Noirs.

Sunset of Hong Kong harbour | PENTICTON

Photography: jojochuk

Roasted Porkchop with Thai LemonGrass

Serve 4-6


600g Iberico pork chop


2 stalks of fresh lemongrass, pounded into a paste
1 stalk of dried lemongrass, sliced
2 tablespoons of shallots, minced
2 tablespoons of garlic, minced
2 tablespoons of cooking oil
1 tablespoon of soy sauce
1 pinch of black pepper, ground
1 pinch of Himalayan salt, ground
1 teaspoon of palm sugar


In a large bowl, prepare the marinate by mixing the ingredients. Marinate the pork chop as a whole at room temperature for 3 hours, then strain. Preheat the oven at 200 degrees, at roasting mode. Place the pork in the centre of oven, turn it every 10 minutes for 2 times. Total roasting time is 30 mins, or until it is golden. Remove from oven, rest in room temperature for 10 minutes. Cut and serve.


Making it more amazing by adding an olive oil tossed salad with lime juice and palm sugar.  A glass of refreshingly elegant Champagne Blanc de Noirs or Rosé will go perfectly with the aromas and texture of the dish.

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