Sticky chilli caramel pork chop recipe | Women's Weekly Food

Ingredients

• ¼ cup (60ml) kecap manis
• 1 tablespoon fish sauce
• ¼ cup (90g) honey
• 4 rindless pork chops, at room temperature
• 2 tablespoons Shaoxing wine
• 1 tablespoon sesame oil
• 2 cloves garlic, crushed
• 2 red chillies, sliced thinly
• 8 Asian eschallots, peeled and halved
• 500g mixed Asian mushrooms, large ones halved or sliced
• 2 spring onions, shredded
• Steamed rice, to serve