• 2 x pork spare rib chops
• 1 tbsp of brown sugar
• 2 tbsp of soya sauce
• 1 tbsp of olive oil
• 1 teaspoon of garlic, paste, crush, or powder
• 1 teaspoon of ginger powder
• 1 Pak Choi halved

‘Mix all the ingredients together in a bowl and either pour in a sealed bag or small plastic container. Add the pork and coat with the ingredients – on both sides. Leave in the fridge for as long as possible – preferably overnight or for a few hours.

When ready take pork out of the container or bag and keep the remaining marinade. Heat a large frying pan and place the meat to brown each side (approx 3-4 minutes) . Take out of the pan and place on a baking tray. Coat the top of the pork with the remaining marinate and place in a hot oven at around 180 to 200 for an additional 7 minutes turnover and repeat. Meanwhile heat the Pak Choi in the frying pan in the pork juices until they have coloured. They will still be a bit too crunchy so pop in the oven with the pork for the remaining time. Place on warmed plates and drizzle with juices from baking tray.