Chinese five-spice pork chops

An ideal hit of protein for Banters.
recipes, banting, lchf

Recipe from: 10 June 2015
Preparation time: 20 min + marinating time
Cooking time: 30 min


  • 4
    pork chops
  • 1
    onion, finely grated
  • 1
    garlic clove, finely grated
  • 1
    thumb-sized piece of ginger, finely grated
  • a good grind of black pepper
  • juice of 1 lemon
  • 1
    Chinese five-spice
  • 1
    olive oil
  • 1
    soya sauce
  • 1
Servings: Change Serving



If you're using unsmoked chops instead of smoked, then season the chops with more salt.
Grate the onion, garlic and ginger on the fine side of the grater so that it's like a spicy mulch.

In a dish, combine the grated spicy mulch and all the other ingredients and mix till it’s a well combined marinade.

Rub the pork on both sides in the marinade and leave in the fridge for at least 2 hours, ideally longer or overnight.

Once marinaded, scrape off the excess bits and place the chops on a baking tray lined with tin foil.

Bake in a preheated oven at 180°C for 30 minutes, turning the chops halfway.

Serve with wilted greens (like spinach and Chinese cabbage) and some garlic or some Asian-style cauli rice.

Recipe reprinted with permission of Jax of the Bushveld. To see more recipes, please click here.
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Read more on: lchf  |  banting  |  recipes


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