Pork with apple chilli and coriander salsa
THIS seasoning is perfect for pork or beef. Unlike a marinade it doesn’t take long to flavour the meat, which can be cooked after about 10 minutes.
4 pork sirloin steaks or trimmed pork cutlets
2 tbs fish sauce 2 tbs ginger 2 tbs olive oil 2 cloves garlic
1 small lebanese cucumber, finely diced (1 cup/150g) 1 granny smith apple, peeled and finely diced (1 cup)
1⁄ bunch washed chopped 2 coriander leaves and stems (1 cup)
120ml or 1⁄ cup thai-style sweet 2 chilli sauce ½ cup mint leaves, chopped 2 tbs lemon or lime juice
+ 1 tbs maple syrup or honey to glaze
Put the grated ginger and garlic, fish sauce and olive oil into a bowl big enough to hold the meat. Turn over a few times and set aside.
Put the finely diced apple, cucumber and chopped stalks and leaves of the coriander into a bowl with the mint, lemon juice and chilli sauce. Stir well.
The pork can be cooked on the barbecue or in a fry pan. Put the pan on to high heat till smoking. Shake off any liquid from the meat and put into the fry pan and sear.
Leave for 3 minutes or till golden before turning over. (Cutlets take a little longer – cover with a lid for 5–8 minutes after turning.) Cook for another 3 minutes then turn off and drizzle with the maple syrup, turning over a couple of times to glaze. Put on to a plate to rest for 3 minutes.
Serve the pork steak/cutlets with apple salsa. This will go well with rice.