5 from 15 votes
Ginger Pork chops with Cucumber Chilli Salsa
Ginger Pork Chops with Cucumber Chilli Salsa features pork marinated in grated ginger, garlic, fish sauce, and olive oil, then seared for a flavorful crust. The accompanying salsa blends diced cucumber, cherry tomatoes, coriander, and a sweet chilli-lemon dressing for a tangy, spicy contrast. This pairing balances rich meat with fresh, crisp, and slightly spicy salsa, ideal for a light, vibrant meal.
Servings:
2
Course:
Others
Ingredients
Marinade
- 2 large pork chops or fillet
- 1 clove garlic
- 40 ml fish sauce or soy if you prefer but fish sauce makes the best marinade, 2 Tablespoons
- 2 Tablespoons ginger grated
- 40 ml olive oil 2 Tablespoons
Cucumber and sweet chilli salsa ( makes approx 1 cup)
- 20 ml lemon juice 1 Tablespoon
- 20 ml sweet chilli sauce 1 Tablespoon
- 1 small Lebanese cucumber cubed (about 1 cup- skin and seeds left in)
- 6 whole cherry tomato or about 1/2 cup, cut half
- 1/4 bunch Coriander stems and leaves
- 1 pinch salt
Instructions
- Put the grated ginger, crushed garlic and fish sauce and olive oil into a bowl and add the meat turning it in the marinade. Let it sit as long as possible .
- Meantime to make the salsa
- Cut the Lebanese cucumber into small cubes. Halve or quarter the tomatoes. Chop the washed coriander stems and leaves and mix with the cucumber
- Mix the sweet chilli and lemon juice & salt in a bowl and then toss all of the ingredients together. If you like a more dressing double the mixture. Set aside
- Put a frypan onto high and heat ( or a BBQ grill). Put the chops straight into a the hot frypan and sear. Turn when one side is brown and continue to cook for approx 10 minutes.
- I turned the heat down slightly and covered the frypan because my chops were quite thin. You may find this helps too.
- Serve with the salsa and accompaniment. !I served mine with Lentilicious red lentils and coconut. You could serve yours with rice or mashed sweet potato
Cup of Yum