Barbecued sticky Chinese pork chops

Name: Barbecued sticky Chinese pork chops
Yield: Easily halved or doubled
Ingredients: 4 pork chops; 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; 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

Good Food teamEasily halved or doubledSource

Ingredients

4 pork chops

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

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

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.