Shanghai Drunken Pork

Serves 4

Cooking time: 10-20 minutes

The rice wine gently tenderises the pork as it marinates in

this traditional Chinese recipe, which also works well with

chicken and fish such as fresh tuna and swordfish.

4 thick pork loin chops

4 tablespoons rice wine (or white wine)

4 tablespoons light soy sauce

4 tablespoons yellowbean sauce

2 tablespoons brown sugar

2 teaspoons fresh ginger, peeled and finely chopped Mix together the wine, soy and yellowbean sauces with the sugar and ginger. Pour the mixture over the pork chops, laid in a shallow dish. Cover the dish and chill for at least 4 hours before cooking (preferably overnight) to allow the marinade to seep into the flesh. To cook, remove the chops from the marinade (which you can then discard) and cook them over hot coals or embers for 5-10 minutes each side, or until cooked throughout and golden on the outside.

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