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Barbecued sticky Chinese pork chops

Barbecued sticky Chinese pork chops

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Easily halved or doubled

Give chops an oriental kick with this easy, sticky marinade

Nutrition: per serving
NutrientUnit
kcal438
fat29g
saturates10g
carbs14g
sugars12g
fibre1g
protein31g
salt1.55g
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Ingredients

  • 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
  • 1 tsp dry sherry , or Shaohsing rice wine
  • thumb-sized piece ginger , grated
  • 1 garlic clove , crushed

For the salad

  • 2 tsp fish sauce
  • juice 2 limes
  • 2 tsp soft brown sugar
  • 1 shallot , thinly sliced
  • 1 red chilli , thinly sliced
  • 1 cucumber , halved lengthways, then sliced
  • small bunch mint , roughly chopped
  • 50g roasted peanuts , chopped

Method

  • STEP 1

    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.

  • STEP 2

    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.

  • STEP 3

    Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

RECIPE TIPS
TIP

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.

Goes well with

Recipe from Good Food magazine, July 2011

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A star rating of 4.5 out of 5.20 ratings
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