These sticky Chinese pork chops are easy peasy - spicy, sticky, sweet and rich in flavour, they can be BBQed, grilled, cooked on a griddle pan or baked in the oven.
- 4 pork chops, fat scored
- 2 tbsp. dark soy sauce
- 2 tbsp. runny honey
- 2 tbsp. brown sugar
- 1 tbsp. hoisin sauce
- 1 tsp. rice wine
- 1 tsp. five spice powder
- Pinch ground cinnamon
- 1 thumb sized piece root ginger
- 2 garlic cloves
Mince the garlic cloves and the ginger. Combine the soy sauce, runny honey, brown sugar, hoisin sauce, rice wine, five spice, cinnamon, ginger and garlic cloves in a bowl.
Put the chops into a bowl and cover with the marinade. Cover and leave in the fridge for 1 hour. Let the chops come back up to room temperature.
Heat a griddle pan to high and fry the chops for 4-5 minutes either side, regularly brushing them with the rest of the marinade. Leave to cool for 5 minutes before serving.