Categories: Meals
Ingredients
- Packet:
- 3 tbsp. hoisin sauce
- 2 tbsp. honey
- 2 tbsp. rice vinegar
- 1 lime, juiced
- 1 tbsp. Sriracha or sambal oelek
- 1 tbsp. toasted sesame oile
- 1 1/2-inch piece ginger, peeled and finely chopped or grated
- 4 garlic cloves, finely chopped or grated
- 2 lb. pork chops
- Salt and pepper
- 1 bunch scallions, sliced on an angle into 1/2-inch pieces
- Slaw:
- 3 tbsp. rice vinegar
- 2 tbsp. vegetable oil
- 2 tsp superfine sugar
- 1 head iceberg lettuce or 1 small red cabbage--cored, quartered and very thinly shredded
- Salt and pepper
- 3 tbsp. toasted sesame seeds
Directions
-
Preheat the oven to 400. Line a rimmed baking sheet with 2 layers of foil, shiny-side down.
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In a medium bowl, whisk the hoisin, 2 tbsp. each honey and rice vinegar, the lime juice, Sriracha, sesame oil, ginger and garlic for the glaze.
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Season the pork with salt and pepper and arrange in a single layer on the prepared baking sheet. Top with the scallions, then the glaze. Place a sheet of foil on top and crimp the edges of the top and bottom layers of foil to seal the packet tightly.
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Bake until the pork is almost cooked through, about 15 minutes. Remove the top layer of foil. Bake until the pork is just cooked through and the glaze sets, about 10 minutes more.
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In a large bowl, whisk 3 tbsp. rice vinegar, the vegetable oil, and sugar. Toss with the lettuce; season with salt and pepper.
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Arrange the slaw on plates. Top with the pork. Garnish with the sesame seeds.