The smells that waft through the kitchen when cooking these sticky hoisin pork chops will leave you salivating!
Hoisin is an amazing sauce to match with pork as the sweet/salty flavour cuts through the rich meat to create an authentic Chinese taste. The salsa is fresh and light with flavours of the Caribbean. It would be good with some fresh chilli added too if you’re a fan. If mango is out of season you could use any stone fruit or even pineapple – fresh or tinned.
If you like this recipe, check out my sticky pork ribs – they’re sooo delicious, and great for entertaining.
Avocado mango salsa
- firm ripe avocado 1, diced
- mango flesh of 1, diced
- tomato 1, diced
- spring onions 2, finely sliced
- red onion 1⁄4, diced
- limes juice of 2
- avocado oil a drizzle
- coriander 1⁄2 cup, chopped
Sticky hoisin sauce
- pork chops 4 boneless (loin, sirloin, scotch fillet)
- hoisin sauce 1⁄3 cup
- apple juice 1⁄3 cup
- soy sauce 1 tablespoon
- rice vinegar 1 tablespoon
- sesame oil 1 teaspoon
- Chinese five spice ½ teaspoon
- star anise 2
- tomato sauce 2 tablespoons
- chilli sauce 1 tablespoon
- Combine all salsa ingredients together and season to taste with salt and freshly ground black pepper.
- Combine hoisin sauce, apple juice, soy sauce, rice vinegar, sesame oil, Chinese five-spice, star anise, tomato sauce and chilli sauce and set aside.
- Heat drizzle of oil in a large pan over high heat. Cook the pork chops for about 3 minutes on each side until just cooked through, set aside to rest. Reduce heat to medium.
- Add sauce mixture to the pan, let it bubble and reduce to a sticky glaze, about 2-3 minutes. Slice pork and quickly stir through the sauce.
- Pile sliced pork on a serving platter, with extra sauce drizzled over. Serve the salsa in a bowl on the side.