Sticky Asian-style Pork Neck Chops is a modern Fusion recipe for a classic dish of griddled pork neck chops that are marinated in a mix of lime, garlic and ginger and served with a fresh Thai-style salad. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Sticky Asian-style Pork Neck Chops).
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Sticky Asian-style Pork Neck Chops: A Fusion recipe for a dish of griddled pork neck chops that are marinated in a mix of lime, garlic and ginger and served with a fresh Thai-style salad.
Ingredients:
4 x 200g pork neck chops
finely-grated zest of 2 limes
juice of 2 limes
2 tbsp garlic and ginger paste
salt and freshly-ground black pepper, to taste
For the Basting Sauce:
3 tbsp oyster sauce
3 tbsp hoisin sauce (or substitute haw sauce)
For the Salad:
1 red chilli, sliced into thin rings
4 tbsp coriander (cilantro) leaves, chopped
175g fresh mange tout (or podded peas)
1 cucumber, peeled and cubed
juice of 1 lime
2 tbsp olive oil
washed baby spinach, to serve
Method:
Mix together the lime zest, lime juice, ginger and garlic paste and seasonings in a bowl. Add the pork chops and toss to coat then set aside to marinate in the refrigerator for 30 minutes.
In a separate bowl, whisk together the baste ingredients.
Heat a griddle pan, add the chops and cook for about 20 minutes, or until golden brown and crispy. Brush with the basting sauce and cook for about 2 minutes per side, brushing with more baste every time you turn. The chops are done when they are caramelized and slightly charred.
Toss the salad ingredients together then whisk together the lime juice and olive oil. Use this mix to dress the salad. Arrange the baby spinach on a plate, sit the pork chops on top then scatter over the salad mix and serve.
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