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Pork chops with a green papaya salad



  • Bring 1 cup water with the sugar, soy and 25 ml fish sauce to the boil and cook for about 5 mins until the sugar has dissolved.
  • Transfer a little of the above mixture to a mortar with the lemongrass, 4 chillies and 2-3 very finely chopped garlic cloves, and pound using a pestle.
  • Then toss the pork with the rest of the hot liquid and half of the mortar mixture until well combined. Set aside for about 30 mins.
  • To make the dressing, whisk the palm sugar with 2 tbsp fish sauce, the juice of 2 limes and the remaining lemongrass and chilli mixture until the sugar has dissolved.
  • Then toss the tomatoes, papaya, coriander and carrot with dressing to taste. Set aside for about 20 mins.
  • When ready, cook the pork chops on a preheated ridged grill (or BBQ), brushing with the marinade as you do so.
  • Serve the pork with a good mound of the salad on the side.









  • 50 gm white sugar
  • 25 ml soy sauce
  • Asian fish sauce
  • 1 large stalk lemongrass, very finely sliced
  • 4-6 small red chillies
  • 6 garlic cloves
  • 4 pork chops or cutlets
  • 1 heaped tbsp shaved palm (or soft brown) sugar
  • juice of 2 limes
  • 1 punnet cherry tomatoes, halved
  • ½-1 large papaya (paw paw), shredded
  • a good handful of coriander sprigs
  • ½ large (or 1 small) carrot, grated













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