Tuesday, 1 February 2011

Ginger Pork Steak with Fresh Herbs

A combination of herbs and a good dose of peppery ginger bring a light, fresh taste to British pork, which has a much richer flavour than pork in Japan. Serve with rice.
Serves 4
4 pork shoulder steaks
Salt and pepper
5cm piece of fresh ginger, minced
3 cloves garlic, minced
1 small red onion
Small handful each of coriander, parsley, basil and chives
2 teaspoons thyme
1 small red chilli
1 small green chilli
3 tablespoons toasted sesame oil
½ cup sake or white wine
4 tablespoons soy sauce
2 tablespoons honey
Juice of 1 lemon

1. Using a rolling pin, flatten the pork steaks between two sheets of cling film. Season well on both sides with salt and pepper.

2. Slice four thin rounds of the red onion to use as garnish; finely dice the remaining onion. Save a few chives for garnish; finely chop all of the herbs together. Dice the chillies and set aside.

3. Heat a frying pan over medium high heat. Add the sesame oil, then the ginger, garlic and onion, and cook for 1 minute.

4. Add the pork to the pan and fry until golden and cooked through, turning half way, about 4 minutes each side. Add all the chopped herbs to the pan and stir.

5. Add the sake or white wine, soy sauce, honey, chillies and lemon juice and bring to boil. Transfer the pork steaks to a serving platter and pour over the sauce. Garnish with the onion rings and whole chives and serve.