4 x 280g pork chops or 8 thinner slices of pork
2 tsp fish sauce
juice of 2 limes
2 tsp brown sugar
1 telegraph cucumber, halved lengthwise, thinly sliced
2 spring onions, chopped
1 chill, seeds removed
½ cup chopped mint
¼ cup roasted peanuts, chopped
3 cups cooked rice/and or rehydrated noodles
2 tbsp honey
1 tbsp hoisin sauce
1 tbsp soy sauce
1 tbsp Chinese rice wine (shaoxing)
3 cm ginger, grated
1 tsp Chinese five spice
1 garlic clove, crushed
2 tsp sesame oil
1. Combine marinade and add pork and marinate for 30 mins at room temperature.
2. Whisk fish sauce, lime juice, sugar and 1 tbsp water. Add cucumber and next 3 ingredients. Toss set aside.
3. Cook the pork – larger chops will take 4 mins each side – thinner pork allow just a few mins tops.
4. Place the rice/noodles on plate with pork and serve with cucumber salad and peanuts.