Hoisin Glazed Pork Chops on a bed of Asian Slaw Salad

Thu, 14 October 2021

Chef: Kwanghi Chan

 

Ingredients:
(SERVES: 4)

4 Pork chops, boneless

2 tbsp Sesame oil

2 Garlic cloves, minced

2 tsp Ginger minced

2 Tbsp Hoisin sauce

2 tbsp Rice vinegar

2 tbsp Water

 

Asian slaw

1/2 head of Chinese cabbage shredded

1 carrot shaved with peeler

1 cucumber shaved with peeler

Handful of coriander

Handful of scallions

50ml soy sauce

50ml sesame oil

50ml rice wine vinegar

 

Method:

1. In a small saucepan set over medium heat, simmer the garlic, ginger, hoisin, rice vinegar and water, whisking occasionally until the mixture is fully combined, about 4 minutes. Set aside.

2. Place all salad ingredients in a bowl and in a separate bowl whisk all, soy, oil, vinegar, dressing ingredients together until blended. And pour on top of the Asain salad mix and toss

3. Lightly salt pork chops. Heat the sesame oil in a large skillet over high heat. Once oil is smoking, place the pork chops in the skillet, cook without turning until well browned, 3-4 minutes on each side (adjust timing based on how thick your pork chop is).When cooked through and meat is white in the middle when you cut into it remove the pork chops from the pan. Transfer to a cutting board and let rest for 5 minutes.

4. Serve with hoisin sauce drizzled over top and serve on a bed of the Asian dressed salad