Sticky Hoisin Pork with Mango & Avacado Salsa

Panfry (Trim Pork)

Preparation: 15minsCooking time: 10mins Serves: 4-5
Recipe by Nadia Lim http://www.nadialim.com/ 

Ingredients for Avocado Mango Salsa

  • Flesh of 1 firm ripe avocado, diced
  • Flesh of 1 mango, diced
  • 1 tomato, diced
  • 2 spring onions, finely sliced
  • ¼ red onion, diced
  • Juice of 2 limes
  • Drizzle of Avocado Oil
  • ½ cup chopped coriander 

Ingredients for Sticky Hoisin Sauce

  • 4 (about 700g) boneless 100% NZ Pork Chops (loin, sirloin, scotch fillet)
  • 1/3 cup Lee Kum Kee Hoisin Sauce
  • 1/3 cup apple juice
  • 1 tablespoon Lee Kum Kee Soy Sauce
  • 1 tablespoon rice vinegar
  • 1 teaspoon Lee Kum Kee Sesame Oil
  • ½ teaspoon Chinese five spice
  • 2 star anise
  • 2 tablespoons tomato sauce
  • 1 tablespoons chilli sauce

Method

  1. Combine all salsa ingredients together and season to taste with salt and freshly ground black pepper.
  2. Combine hoisin sauce, apple juice, soy sauce, rice vinegar, sesame oil, Chinese five-spice, star anise, tomato sauce and chilli sauce and set aside.
  3. 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.
  4. 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. 

To Serve

  • Pile sliced pork on a serving platter, with extra sauce drizzled over.  Serve the salsa in a bowl on the side.