Recipes -
Cantonese Sweet Chilli Sauce

Sticky Pork Chop with Asian Slaw


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


Honey 105g
Garlic, crushed or finely chopped 2 cloves
Corn flour 5g


Slaw Dressing:
Lee Kum Kee Pure Sesame Oil 60g
Rice vinegar 30g
Sesame seeds 3g
Lime, juiced and zest 1


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.


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