ORANGE-MARINATED PORK 'CHOP'

This recipe is meant for chicken breasts but I've used pork instead. Due to the recent incidents of infectious bronchitis (IB) disease among commercial and domestic chicken reported on news, we try to cut down on this poultry temporarily. Moreover LO is having a bit of cough with phlegm. I know in Western societies, chicken soup is actually a home remedy for colds and flus. However, there is this particular Chinese old wives' tale claiming that chicken promotes the formation of phlegm/exacerbates coughs, and my mom-in-law (MIL) kept reminding us not to feed her chicken over the phone. My take: If your mom/MIL/grandma tells you to avoid chicken, just do it. While it may not cure your cold, it makes for a peaceful home! Haha.

Orange-marinated pork 'chop', served with blanched baby asparagus, sautéed brown mushrooms with yellow onions and Champ :)

Two simple flavors, orange and dark soya sauce, combine to make this dish. Serving the pork 'chop' on a bed of asparagus turns the dish into a special treat. Of course, wilted spinach or other shredded greens work well too.

Ingredients:

1 small piece of pork meat, about the size of half a chicken breast (Depending on individual appetite)
1/2 orange
2 drops dark soya sauce (Add more if you prefer a darker color/stronger flavor)
Dash of honey, optional (I added this because the orange was a little sourish)

Preheat oven to 180°C.
Mince the pork meat, shape into a pork 'chop' and place it into an ovenproof dish lined with aluminum foil. I minced it so it's easier for my LO to chew. Skip this step if you are cooking for bigger kids or adults.
Cut the half orange into 2. Squeeze the juice from one half and mix it with the dark soya sauce. Cut the remaining orange into thin slices/wedges and place on the pork. Add in a dash of honey (If you are adding). Cover and let it marinate for about an hour.

Cover and marinate for about an hour.
Bake in the preheated oven, uncovered, for about 10 mins, turn and bake for another 10 mins, or til fully cooked.
Place the pork on a plate and scoop over the cooking juices. I served this with blanched baby asparagus, sautéed brown mushrooms with yellow onions and Champ (excluding spring onion/scallion coz both LO and I don't like it :P) for my LO's lunch :D

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