Barbecue pork chop with cashew and basil relish recipe
 This easy South East Asian influenced relish would go with any grilled meat or vegetables, but it is particularly delicious with barbecued pork. 50g/1¾oz cashew nuts 1 tsp finely grated fresh root ginger2 garlic cloves, finely chopped 2 lemons, juice only4 tbsp Thai fish sauce 1 tbsp caster sugar 2 red chillies, finely chopped 1 tbsp chopped fresh basil1 banana shallot, finely choppedsalt and freshly ground black pepper, to taste 50g/1¾oz cashew nuts 1 tsp finely grated fresh root ginger 2 garlic cloves, finely chopped 2 lemons, juice only 4 tbsp Thai fish sauce 1 tbsp caster sugar 2 red chillies, finely chopped 1 tbsp chopped fresh basil 1 banana shallot, finely chopped salt and freshly ground black pepper, to taste 5 tbsp gochujang chilli paste 3 tbsp light soy sauce 2 tbsp clear honey 1 tsp finely chopped fresh root ginger1 garlic clove, finely chopped2 thick-cut pork chops, on the bone 5 tbsp gochujang chilli paste 3 tbsp light soy sauce 2 tbsp clear honey 1 tsp finely chopped fresh root ginger 1 garlic clove, finely chopped 2 thick-cut pork chops, on the bone ½ iceberg lettuce¼ cucumber, cut into chunks2 tbsp chopped fresh mint leaves 2 tbsp chopped fresh coriander leaves ½ iceberg lettuce ¼ cucumber, cut into chunks 2 tbsp chopped fresh mint leaves 2 tbsp chopped fresh coriander leaves Method Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the relish, spread the nuts in a single layer on the prepared tray and bake for 8-12 minutes, shaking the pan every 5 minutes to help the nuts cook evenly. Remove from the oven and leave to cool.To make the barbecue pork chop, preheat a grill or barbecue to hot. Combine the gochujang chilli paste, soy sauce, honey, ginger and garlic in a bowl.Grill or barbecue the chop well on both sides, before removing from the heat, brushing it with the sauce and then replacing it on the grill or barbecue to cook, without scorching. It should take about 8–12 minutes to cook the chop all the way through. Leave to rest in a warm place for at least 5 minutes. To finish the relish, mix all the ingredients together in a bowl, and taste and season with salt and pepper accordingly. To serve, slice the pork and serve with some iceberg lettuce leaves, cucumber chunks, and mint and coriander leaves. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. Preheat the oven to 180C/160C Fan/Gas 4 and line a baking tray with baking paper. To make the relish, spread the nuts in a single layer on the prepared tray and bake for 8-12 minutes, shaking the pan every 5 minutes to help the nuts cook evenly. Remove from the oven and leave to cool. To make the relish, spread the nuts in a single layer on the prepared tray and bake for 8-12 minutes, shaking the pan every 5 minutes to help the nuts cook evenly. Remove from the oven and leave to cool. To make the barbecue pork chop, preheat a grill or barbecue to hot. To make the barbecue pork chop, preheat a grill or barbecue to hot. Combine the gochujang chilli paste, soy sauce, honey, ginger and garlic in a bowl. Combine the gochujang chilli paste, soy sauce, honey, ginger and garlic in a bowl. Grill or barbecue the chop well on both sides, before removing from the heat, brushing it with the sauce and then replacing it on the grill or barbecue to cook, without scorching. It should take about 8–12 minutes to cook the chop all the way through. Leave to rest in a warm place for at least 5 minutes. Grill or barbecue the chop well on both sides, before removing from the heat, brushing it with the sauce and then replacing it on the grill or barbecue to cook, without scorching. It should take about 8–12 minutes to cook the chop all the way through. Leave to rest in a warm place for at least 5 minutes. To finish the relish, mix all the ingredients together in a bowl, and taste and season with salt and pepper accordingly. To finish the relish, mix all the ingredients together in a bowl, and taste and season with salt and pepper accordingly. To serve, slice the pork and serve with some iceberg lettuce leaves, cucumber chunks, and mint and coriander leaves. To serve, slice the pork and serve with some iceberg lettuce leaves, cucumber chunks, and mint and coriander leaves.