Barbecued sticky Chinese pork chops

Contains pork – recipe is for non-Muslims only
Give chops an oriental kick with this easy, sticky marinade

  • Prep:30 mins
    Cook:15 mins
    Plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 438
  • fat 29g
  • saturates 10g
  • carbs 14g
  • sugars 12g
  • fibre 1g
  • protein 31g
  • salt 1.55g


  • 4 pork chops
  • 1 tsp five-spice powder
  • ½ tsp ground cinnamon
  • 1 tbsp hoisin sauce
  • 2 tbsp each soy sauce, brown sugar, honey
  • 1 tsp dry sherry, or Shaohsing rice wine
  • thumb-sized piece ginger, grated
  • 1 garlic clove, crushed
  • 2 tsp fish sauce
  • juice 2 limes
  • 2 tsp soft brown sugar
  • 1 shallot, thinly sliced
  • 1 red chilli, thinly sliced
  • 1 cucumber, halved lengthways, then sliced
  • small bunch mint, roughly chopped
  • 50g roasted peanuts, chopped


If it’s not barbecue weather these chops can be cooked on a griddle pan and finished in a medium oven, if the griddle pan isn’t big enough to cook them all at once.


  1. 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.

  2. 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 shallot and chilli. Put cucumber in a serving dish, sprinkle mint over, pour dressing over and scatter with peanuts.

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

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