Bian dang

50 MINUTES + MARINATING | SERVES 2 | EASY

This is an Anglicised version of the original dish served in boxes on trains in Taiwan.

soy sauce 3 tbsp

chinese five-spice 1 tsp caster sugar 2 tsp

garlic 1 clove, crushed

shaoxing rice wine 2 tsp (optional – see cook’s notes)

pork chops 2, cut through the rind at 2cm intervals and bashed to about 1cm thick

jasmine rice 125g

mustardy Asian greens 200g (choi sum or, if possible, water spinach), chopped

vegetable oil cornflour for dredging

QUICK TEA EGGS

eggs 2, room temperature

black tea 1 bag

soy sauce 2 tbsp, plus extra to serve

chinese five-spice 1 tsp

bay leaf 1 caster sugar 1 tsp

• In a large, wide container, mix together the soy, five-spice, sugar, garlic, rice wine and a generous pinch of salt. Add the chops and rub the marinade into the meat.

Cover and chill for a couple of hours, if possible.

• For the quick tea eggs, have ready a bowl of iced water. Bring a pan of water to the boil and add the eggs.

Turn the heat to medium and cook for 7 minutes, then put the eggs in the iced water to cool.

• Meanwhile, put the remaining tea egg ingredients in a small pan with 150ml of water and bring to the boil. Remove from the heat and leave to cool. Carefully peel the cooled eggs and leave in the cooled tea mixture, turning now and then, until ready to serve.

• About 20 minutes before you want to serve, put the rice in a pan with twice its volume of cold water and a pinch of salt. Put over a medium heat, bring to a simmer, then cover with a lid and cook for 12 minutes. Remove from the heat and leave to stand, still covered, for 5 minutes.

• Fill a pan with just-boiled salted water, bring back to the boil, then add the greens. Blanch for 1 minute, then drain and set aside. Keep warm.

• Put a wide frying pan over a medium heat and add about 1cm depth of vegetable oil. Spread some cornflour onto a plate. Coat each flattened chop in the cornflour, then carefully lower into the pan. Cook for 2 minutes on each side, or until deep brown on the outside and no longer pink within. Remove and drain briefly on kitchen paper.

• Remove the eggs from their marinade and serve the rice, greens, chops and eggs with a little extra soy sauce, if you like.

PER SERVING 827 KCALS | FAT 35.7G SATURATES 9.3G | CARBS 76G | SUGARS 10.8G FIBRE 2.1G | PROTEIN 49.5G SALT 5G