Chinese BBQ pork chops with red cabbage & ginger slaw

pork chops

Recipe tip: anpork chops inexpensive recipe to feed four with a target price of £5 or less. 

Pork is usually less expensive than other meats but is often overlooked in the rush for chicken and beef. With its delicate, sweet flavour, pork goes especially well with tangy tastes – think of sweet sour pork or roast pork with apple sauce.

So, for this recipe we suggest marinading a chop in hoi sin sauce and serving it with an Asian flavoured coleslaw.

Most of the coleslaws that haunt buffets, salad bars and cafes are made gloopy and sickly with too much mayonnaise. Our coleslaw is the opposite – no mayonnaise and a sharp, spicy dressing keeps it refreshing, crunchy and packed with flavour.

And, as a bonus, it’s cheap, easy to make and healthy to boot!


4 pork chops
1 jar hoi sin or plum or Chinese barbecue sauce
80ml rice wine vinegar
2 tbsp runny honey
1 tsp light soy sauce
100ml sesame oil
80g fresh ginger, peeled and grated
3 shallots, approx 100g, peeled and finely sliced
1 small bunch fresh coriander, finely chopped
1 small red cabbage, approx 400g, finely sliced
3 crisp apples, cored and finely sliced
100g salted roasted cashew nuts, roughly chopped
Splash of sunflower or other flavourless oil


  • Lay the chops side by side in a dish, cover entirely with four tablespoons of hoisin sauce and leave to marinade. Marinade at least as long as it takes to prepare the other ingredients and ideally much longer, even overnight – the longer you leave the marinading process the more tender and flavoursome the pork will be.
  • Next make the dressing for the salad by mixing together the vinegar, sesame oil, soy sauce, honey, ginger and shallots.
  • Put the red cabbage, apple, cashew nuts and coriander in a large bowl, season lightly.  Pour over the dressing and mix well.
  • Heat a large heavy based pan with a splash of oil and place over a high heat.  Shake any excess sauce from the chops and put them into the hot pan. Brown on both sides quickly then turn down the heat and cook through gently for about 5-10 minutes on each side, depending on the thickness of the chops. When cooked, lift the chops out of the pan and leave to rest for 5 minutes.
  • Pour any remaining marinade into the pan with a few tablespoons of water, simmer and stir for a few minutes. Pour the sauce over the chops and serve with the slaw on the side and perhaps some rice.