- 4 pork chops
For the marinade
- 1 tsp five-spice powder
- ½ tsp ground cinnamon
- 1 tbsp hoisin sauce
- 2 tbsp each soy sauce, brown sugar, honey
An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…
- 1 tsp dry sherry, or Shaohsing rice wine
- thumb-sized piece ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 1 garlic clove, crushed
For the salad
- 2 tsp fish sauce
A seasoning often used in Vietnamese and Thai cooking. In Vietnam it is usually made from shrimp…
- juice 2 limes
The same shape, but smaller than…
- 2 tsp soft brown sugar
- 1 shallot, thinly sliced
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 1 red chilli, thinly sliced
- 1 cucumber, halved lengthways, then sliced
- small bunch mint, roughly chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
- 50g roasted peanuts, chopped
Make marinade by mixing ingredients together. Put chops in a shallow bowl or tray, pour marinade over, turning chops to make sure they are coated all over, and leave to stand for at least 30 mins.
To make salad, put the fish sauce, lime juice and 1 tbsp water into a small bowl, add the sugar, then mix until dissolved. Stir in shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.
Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.
If it’s not barbecue weather these chops can be cooked on a griddle pan and finished in a medium oven, if the griddle pan isn’t big enough to cook them all at once.