4 pork chops

For the marinade

1 tsp five-spice powder

½ tsp ground cinnamon

2 tbsp each soy free seasoning sauce, brown sugar, golden syrup

1 tsp dry sherry, or Shaohsing rice wine

thumb-sized piece ginger, grated

1 tbsp garlic infused oil

For the salad

2 tsp fish sauce

juice 2 limes

2 tsp soft brown sugar

1 red chili, thinly sliced

1 cucumber, halved lengthways, then sliced

Serves - 4


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 chili. Put cucumber in a serving dish, sprinkle mint over, pour dressing over.

Heat the barbecue or griddle pan and cook chops on each side for 4-5 mins, until cooked. Serve with cucumber salad.

Recipe adapted from: Good Food
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