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Ingredients
- 2 tablespoons hoisin sauce
- 2 tablespoons soy sauce
- 2 teaspoons Chinkiang vinegar
- 2 tablespoons honey
- ½ teaspoon five-spice powder
- 4 large pork loin chops
Radish salad
- 3 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove, crushed
- ½ teaspoon sugar
- 1 butter lettuce, leaves torn
- 6 small red radishes, thinly sliced
- 4 spring onions (scallions), thinly sliced
Method
1. Put the hoisin sauce, soy sauce, vinegar, honey and five-spice powder in a large shallow dish. Mix together well, add the chops and turn to coat all over. Cover and refrigerate for several hours, or overnight, turning occasionally.
2. Heat the grill (broiler) to high. Place the chops on the grill tray and cook for about 5 minutes on each side, or until the marinade starts to caramelize. Remove the tray from the grill, cover loosely with foil, then leave the chops to rest for 5 minutes.
3. While the chops are resting, make the radish salad. Whisk the oil, vinegar, mustard, garlic and sugar in a bowl and season to taste. Put the lettuce, radish and spring onion in a large bowl, add the dressing and toss well. Serve with the warm chops.
