Chinese-style 'Chop-Pot'


With quick-pickled cucumbers

Sweet, sticky and just the right amount of salty. A beauty of a slow-cooked dish to get the most out of delicious pork chine chops - bone and fat as well as meltingly tender flesh. You’ll need a decent casserole dish, tagine or claypot for this recipe - something thick and sturdy with a lid that can, ideally, go straight from hob to oven.

When we say the cucumbers are quick-pickled, they’re not exactly instant, but they are ready in less than an hour - much less than the several weeks it takes to make proper pickles, and just the ticket for cutting through this rich dish.