4 servings (serving size: 1 chop and about 1/3 cup salsa)

Sriracha and fish sauce lend the salsa an Asian flavor. Serve it with grilled chicken, shrimp, or even tortilla chips.

How to Make It

Step 1

Prepare grill to medium-high heat.

Step 2

Combine first 7 ingredients.

Step 3

Combine sugar and next 4 ingredients (through pepper); sprinkle evenly over both sides of pork. Place pork on grill rack coated with cooking spray; grill 4 minutes on each side or until done. Serve with salsa.

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Ratings & Reviews

mandofan's Review

February 07, 2012
Excellent!! Also pretty quick and easy.

bnlspider's Review

September 10, 2011
I whipped this up for dinner one evening but found it to be quite a pleasant surprise. We had local white onions in the house so we used those instead of the red onions. We also put some avocado slices on top since they're in season right now and oh-so-tasty. I'm not sure I'd call this "fiery" as is, but we like our food really hot. It did have a good mild, lingering burn, though. Like the previous reviewer said, this really didn't taste all that Asian to me, but was great anyway. The salsa matched the rub perfectly. We served this with black beans and plan to add it to the regular rotation.

emrick14's Review

April 14, 2010
Whooo! That was hot but we loved the heat. I would recommend if you're sensitive to the lasting heat in your mouth when you're done eating, you may want to cut back the sriracha. I thought the salsa was amazing. I dont know that i necessarily think it was very asian tasting, but it was definitely great and light and fresh. I would definitely make again and make no substitutions.