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Gold Medal Wine Club
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Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Glazed Pork with Asian Slaw

Fess Parker Winery


Ingredients

2 pork chops or cutlets
1 Tbs ginger, minced
2 cloves garlic, crushed
2 Tbs. soy sauce
1 Tbs. sweet chili sauce
1 Tbs. honey
1/4 shredded green cabbage
1 small carrot, grated
1/4 red onion, finely sliced
1 long red chili, de-seeded & finely sliced
1 tsp. sesame seeds
1 Tbs. rice wine vinegar
1/2 tsp. sesame oil
1/2 lime
1 Tbs. peanuts, finely chopped
Pinch of sugar
2 large potatoes, cleaned & scrubbed


Instructions

First, marinate the pork with the ginger, 1 garlic clove, 1 Tbs. soy sauce, sweet chili and honey. Set aside for at least 30 min. In the meantime, heat the BBQ and place the two potatoes (individually wrapped in foil) on the grill. Leave with the lid down. Rotate potatoes after 20 min. The potatoes will need approximately 45 min. all together. For the Asian Slaw dressing, put the rice wine vinegar and pinch of sugar in a small saucepan and heat gently over a low heat on the stove top. Swirl the vinegar around the pan until the sugar has dissolved, remove from heat to cool. Once cool, add the sesame oil, 1 Tbs. soy sauce, juice from 1/2 lime, and 1 crushed garlic clove. Season with salt and pepper and leave aside. In a bowl, combine the shredded cabbage, grated carrot, sliced onion and chili together. Place the sesame seeds and chopped peanuts in a fry pan and cook gently until toasted and golden brown. To cook the pork, place the chops on the BBQ (high heat) and leave for 5 min. Turn and cook for another 5 min. Whilst the pork is resting, toss the cabbage mixture with the dressing and top with the peanuts and sesame seeds. Serve and enjoy!



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