This is a quick and easy supper dish packed full of subtle Oriental flavours – more subtle than you’d think if you stuck your finger in the marinade and tasted it. Not that you’d do that, of course, because your hygiene standards are too high.
It’s great cooked on a barbecue, weather permitting, but it’s just as good whacked into a hot griddle pan. Juicy and aromatic.
Aromatic Oriental Pork Steaks
2 free-range pork steaks
Spring onions to garnish
For the marinade:
1 tsp five-spice powder
1 tbsp each soy sauce, honey and hot chilli sauce or paste
Splash of dry sherry or rice wine
1 heaped tbsp ginger, grated
2 garlic cloves, crushed
Mix the marinade ingredients together and put them with the meat into a sealable plastic sandwich bag or a shallow dish.
Massage the paste into the meat to coat thoroughly. Leave in the fridge to marinate for at least 30 mins, or up to 4-6 hours.
Heat the barbecue or griddle pan (lightly oil the griddle pan), shake the excess marinade from the meat and cook the steaks on each side for 3-5 mins, depending on thickness, until they’re burnished and cooked through but not dry.
Rest the meat for five minutes. Garnish with chopped spring onions.
Good served on a bed of stir-fried vegetables.