Hoisin Pork Chop Traybake

Charmaine Lu -

  • 2 chopped red chillies
  • 3 tbsp light soy sauce
  • 1 tbsp hoisin sauce
  • 2 limes, 1 juiced, 1 cut into wedges
  • 1.5cm piece of ginger, grated
  • 4 quality pork chops
  • 250g long grain rice, rinsed
  • 2 sliced leeks
  • 1 chopped lemongrass stalk
  • 250g chopped pak choi or similar
  • 800ml chicken stock
  • 20g chopped coriander
  • The day before, add half the chopped chilli, the hoisin, ginger and lime juice together in a bowl and mix well. Add the pork chops and coat with the marinade, then cover and leave overnight in the fridge.
  • When ready, preheat the oven to 220C. Mix the lemongrass, leeks, rice, pak choi and stock in a deep roasting tin. Place the marinated pork chops on top, followed by all the remaining marinade. Cook in the oven for 30 mins or until the pork is cooked through and the rice is tender. Serve garnished with the rest of the chopped chilli, the chopped coriander and the lime wedges for squeezing - delicious!
30 mins
4 serving