LEE KUM KEE
Recipes -
Steak

Sticky Pork Chop with Asian Slaw

Ingredients

Pork chop or shoulder steak 4 pieces (about 880g)
Vegetable oil 30g
Asian Slaw:
Carrots, julienned 200g
Red cabbage, julienned 200g
White cabbage, julienned 200g
Radish, sliced 3mm 100g

Marinade

Honey 105g
Lee Kum Kee (Professional) Hoisin Sauce 75g
Lee Kum Kee (Professional) Plum Sauce 30g
Lee Kum Kee (Professional) Premium Light Soy Sauce 10g
Garlic, crushed or finely chopped 2 cloves
Corn flour 5g

Dressings

Slaw Dressing:
Lee Kum Kee (Professional) Plum Sauce 120g
Lee Kum Kee Pure Sesame Oil 60g
Rice vinegar 30g
Lee Kum Kee (Professional) Cantonese Sweet Chilli Sauce or Lee Kum Kee (Professional) Chilli Garlic Paste (Optional) 5g
Sesame seeds 3g
Lime, juiced and zest 1

Method

1 Coat pork chops with marinade and set aside for at least 1 hour.
2 Make slaw by placing all the slaw vegetables in large mixing bowl.
3 Add slaw dressing into vegetables and mix well. Keep chilled until ready to serve.
4 Pre-heat oven to 180°C.
5 Place the marinated pork chops on a wire rack over a baking tray. Drizzle with vegetable oil.
6 Roast in the middle level of the oven for 16 minutes. Set remaining marinade aside.
7 Remove pork chops from oven and leave to rest for 5 minutes.
8 Place remaining marinade into a pot and reduce over medium heat until thickens. Pour the sauce on the pork chops.
9 Divide Asian slaw and serve with roasted pork chops.

Tips

1 The slaw can be replaced with a fresh leaf salad instead if preferred.
Serves   10 
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