My wife loves this one, and it goes really well with stir-fried long-stem broccoli and a bit of jasmine rice.

  • 4 pork steaks (thick cut for preference)
  • 1 tbsp honey
  • 2 tbsp dark brown sugar
  • 6 tbsp dark soy sauce
  • 4 cloves garlic minced
  • 1 tsp root ginger minced
  • Juice of half a lime
  • 1 tsp Thai 7-spice (Chinese 5-spice will do)
  • 1 red Thai chilli, sliced finely
  • 1 tbsp sesame oil
  • Spring onions to top, chopped roughly
  • Sesame seed


  1. Preheat oven to 200C (180C fan).
  2. Mix together the honey, brown sugar, soy sauce, lime, garlic, chill, 7-spice and ginger in a pyrex bowl and mix it up, then put in large ziplock bag with the pork steaks. Shake to coat the pork chops evenly and put in the fridge – you can get away with marinading for half an hour but I prefer to leave it a couple of hours.
  3. Heat another bit of sesame oil in a large frying pan or skillet. Add in the pork chops, reserving the marinade, and cook for about 3-5 minutes per side until a golden brown color.
  4. Add the skillet into the oven and cook for about 10 minutes.
  5. While the pork chops are cooking, add the reserved marinade into a small pot and bring it to a boil. Reduce heat and let simmer for 2-3 minutes or until thickened, stirring occasionally.
  6. Serve the pork chops over rice with plenty of the thickened marinade drizzled on top. Garnish with sesame seeds and green onion.

Source: After a recipe by Christine Skari with a few modifications