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Coriander and lime pork
Coriander and lime pork
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Savor our budget-friendly Asian pork steaks for a flavorful and versatile dish.
Ingredients:
  • 125.00 ml roughly chopped fresh coriander (roots, stems and leaves)
  • 1 large garlic clove, chopped
  • 4 makrut lime leaves, centre veins removed, finely shredded
  • 27.30 gm olive oil
  • Salt & ground black pepper
  • 4 (about 200g each and 1.5cm thick) pork butterfly steaks
  • 125ml (1/2 cup) water
  • 60ml (1/4 cup) mirin or rice vinegar
  • 60ml (1/4 cup) salt-reduced soy sauce
  • Steamed white rice, to serve
  • Gai lan (Chinese broccoli), to serve
Instructions:
  • Chop coriander, garlic, and lime leaves finely. Combine in a small bowl with 3 teaspoons of oil. Season with salt and pepper, then mix thoroughly.
  • Place each pork steak between plastic wrap and delicately pound with the flat side of a meat mallet until they are 1cm thick. Evenly spread the coriander mixture over each steak, then fold them in half and securely tie them with white unwaxed string like a parcel.
  • Season both sides of the pork generously with salt and pepper. Heat the remaining oil in a large heavy-based frying pan over medium heat. Sear the pork for 5 minutes on each side until tender (pork should have a slight resistance when pressed with tongs and will be slightly pink in the center). Remove from the pan, cover loosely with foil, and let it rest.
  • Move the pan to a large burner set to high heat. In a jug, mix water, mirin or vinegar, and soy sauce. Pour 60ml (1/4 cup) into the pan and cook for 1 minute, scraping off any cooked bits from the base. Pour in the rest of the liquid and bring to a boil. Let it boil for 5 minutes until the sauce reduces by about two-thirds. Taste and adjust seasoning as needed. Strain the sauce through a fine sieve into a small heatproof jug. Remove the string from the pork and cut it in half.
  • On individual serving plates, distribute the cooked rice and gai lum evenly. Arrange the pork on top and generously drizzle the sauce over the dish.

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