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Hoisin-glazed pork chops with mixed cabbage and pear slaw
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Prep Time:
30 minutes
Cook Time:
20 minutes
Total Time:
50 minutes
Try savory hoisin-glazed pork chops with a refreshing cabbage and pear slaw for a delicious Asian-inspired dish.
Ingredients:
  • 43.20 gm hoisin sauce
  • 42.00 gm soy sauce
  • 57.20 gm honey
  • 20.00 ml dry sherry
  • 1 garlic clove, crushed
  • 1 tsp finely grated ginger
  • 4 pork forequarter cutlets
  • 325g cabbage
  • 325g chinese cabbage
  • 1 carrot, peeled, coarsely grated
  • 1 pear, cored, cut into matchsticks
  • 50g snow peas, trimmed, cut into matchsticks
  • 125.00 ml coriander leaves
  • 125.00 ml mint leaves
  • 75g mayonnaise
  • 21.00 gm lime juice
  • Lime wedges, to serve
Instructions:
  • In a jug, blend hoisin sauce, soy sauce, honey, sherry, garlic, and ginger. Place cutlets in a large glass or ceramic dish, then pour the marinade over them. Cover and let marinate for 10 minutes.
  • Preheat a barbecue grill or chargrill to medium-high. Grill the pork in batches for 5 minutes on each side or until fully cooked. Place the pork on a plate and cover with foil. Let it rest for 5 minutes before serving.
  • In a large bowl, combine cabbage, wombok, carrot, pear, snow peas, coriander, and mint. In a separate small bowl, whisk together mayonnaise, lime juice, and seasoning. Pour the mixture over the coleslaw ingredients and stir until well combined.
  • Plate the slaw evenly onto serving plates and place the pork on top. Garnish with lime wedges before serving.

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