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