- Dish Type BBQ Or Grill
- Occasion Entertaining
- Cut Steak
- Serves 4
- Prep Time 15 mins, plus marinating time
- Cook Time 10 mins
Ingredients
- 4 Spring onions (shallots)
- 1 Nashi pear, peeled, grated
- 2 tbsp Soy sauce
- 1 tbsp Brown sugar
- 2 tbsp Rice wine vinegar
- 1 tbsp Sesame oil
- 2 tbsp Fish sauce
- 2 cloves Garlic, crushed
- ½ tsp Ground black pepper
- 4 x 150g Pork loin steaks
- 1 Butter lettuce, leaves separated
- 2 Long red chilli, finely chopped
- ⅓ cup Roasted salted peanuts, chopped
- ¼ cup Hoisin sauce
- 2 cups Steamed jasmine rice
Directions
Step 1
Finely chop half the onion and thinly slice the remaining onion. Combine the finely chopped onion, pear, soy, sugar, vinegar, oil, fish sauce, garlic and pepper in a large bowl. Add the pork and turn to coat in the marinade. Refrigerate for 3-4 hours, turning pork occasionally.
Step 2
Heat a barbecue or chargrill pan on medium- high heat. Drain the pork and discard the marinade. Cook pork for 3-4 mins each side or until cooked through. Transfer pork to a plate. Cover loosely with foil and leave to rest for 5 mins.
Step 3
Thinly slice the pork. Place on a serving platter with lettuce leaves and separate bowls of chopped chilli, peanuts, sliced onion, hoisin sauce and rice. Serve.
TIP: The pear in the marinade acts as a tenderiser for the pork. To plan ahead, the pork steaks can be frozen in a snaplock bag with the marinade. Defrost in the refrigerator overnight. The pork will marinate as it defrosts.