Ginger and Soy Glazed Pork with Asian Pear Slaw
Prep Time
Cooking Mode
1 ½ tsp fish sauce
1 ½ tsp rice wine vinegar
1 tsp sugar
1 tbsp canola oil
1 Lime
½ tsp each salt and pepper, divided
1 ½ cups finely shredded cabbage
1 cup 1 julienne Asian pear
½ cup julienne carrot
½ cup julienne daikon radish
⅓ cup julienne red onion
⅓ cup roughly chopped cilantro
3 tbsp low sodium soy sauce
1 tbsp finely minced garlic
1 tbsp honey
1 tsp finely minced ginger
4-6 Boneless pork loin chops
2 tbsp finely sliced green onion
1 ½ tsp fish sauce
1 ½ tsp rice wine vinegar
1 tsp sugar
1 tbsp canola oil
1 Lime
½ tsp each salt and pepper, divided
1 ½ cups finely shredded cabbage
1 cup 1 julienne Asian pear
½ cup julienne carrot
½ cup julienne daikon radish
⅓ cup julienne red onion
⅓ cup roughly chopped cilantro
3 tbsp low sodium soy sauce
1 tbsp finely minced garlic
1 tbsp honey
1 tsp finely minced ginger
4-6 Boneless pork loin chops
2 tbsp finely sliced green onion
Directions
1In a large mixing bowl, whisk together the fish sauce, rice wine vinegar, sugar, canola oil, 1 tsp (5 mL) lime zest, 1 tbsp (15 mL) lime juice, ¼ tsp (1 mL) salt and pepper. Add the cabbage, Asian pear, carrot, radish, red onion and cilantro. Mix well, taste and adjust the seasoning if needed, then cover and refrigerate until ready to serve.
2In a small bowl mix together the soy sauce, garlic, honey and ginger, set aside. Lightly season the pork chops with salt and pepper. Heat a non-stick pan over medium high heat. Add the pork chops, searing on the first side for 4 mins, turn the chops over and continue cooking for another 4 mins. Reduce the heat to medium, add the soy/garlic/honey/ginger mixture over the pork chops, cooking for another 3 mins. The pork chops should be cooked through, and the glaze thickened. Turn the cooked pork chops in the sticky glaze to coat all sides. Let pork chops rest 5 mins before serving.
3Transfer the glazed pork chops to plates/platter. Garnish with the finely sliced green onion and serve alongside the Asian pear slaw.
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Personal Note
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