Pork with ap­ple chilli and co­rian­der salsa

Chinchilla News - - LIFE \ TASTE - Aussie Ap­ples

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.

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