Sticky Manila Style Grilled Pork Chops
with Fresh Mango Slaw and Buttery Garlic Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
340 g
Pork Chops, boneless
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Mini Cucumber
1 unit(s)
Mango
1 unit(s)
Tomato
1 tbsp
Brown Sugar
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
2 tbsp
Ketchup
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Tree nuts, Egg, Crustaceans, Wheat, Gluten)
1 tbsp
Soy Sauce
(Contains: Soy, Sulphites, Wheat May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
4 g
Garlic Salt
(May contain traces of: Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Wheat, Triticale)
1 tbsp
Seasoned Rice Vinegar
(May contain traces of: Fish, Mustard, Sesame, Soy, Milk, Tree nuts, Egg, Wheat)
Not included in your delivery
tbsp
Unsalted Butter*
(Contains: Milk)
tbsp
Oil*
tsp
Sugar*
tsp
Salt*
tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Before starting, lightly oil the grill. While you prep, preheat the grill to medium (approx. 400°F).
Wash and dry all produce. - To a medium pot, add 1 1/4 cups (2 1/2 cups) water, 1 tbsp (2 tbsp) butter and half the garlic salt. Cover and bring to a boil over high.
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, stir in rice, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed. Remove from heat. Set aside, still covered.
- To a small pot, add brown sugar, half the soy sauce, remainig garlic salt and 1 tbsp (2 tbsp) butter. Cook over medium-low heat, for 2-3 min, stirring often until butter melts and sugar dissolves.
- Remove from heat. Stir in ketchup and remainig vinegar. Stir to combine.
- Pat pork dry with paper towels.
- To a shallot dish, add pork and half the marinade. Flip to coat.
- Peel, pit, then cut mango into 1/4-inch matchsticks.
- Thinly slice cucumber(s)
- Halve tomato(es) lengthwise. Cut into 1/4-inch thick half moon slices.
- To a large bowl, add mango, cucumber, tomatoe, remaining soy sauce and remaining vinegar. Swasin with slt and pepper. Toss to coat.
- Add pork to the grill. Close lid and grill for 4-6 min per side until pork is cooked through.**
- Let pork frest for 2-3 min before slicing.
- Fluff rice with a fork. Stir in half the crispy shallots and any resting pork juices.
- Thinly slice pork.
- Divide rice, pork and mango salad between plates.
- Spoon remaining marinade over pork.
- Sprinkle crispy shallots overtop.
