Name: Pork with fresh peach chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Cuisine: chinese
Ingredients: 4 pork butterfly steaks; 125.00 ml Chinese barbecue marinade* (see Note); 36.40 gm olive oil; 1 onion, sliced; 2 tsp yellow mustard seeds; 1 small red chilli, seeded, sliced; 2 tsp ground Szechuan pepper* (see Note); 4 fresh peaches, roughly chopped; 20.00 ml white wine vinegar; 32.00 gm brown sugar; 165.00 gm peach jam (no added sugar); Steamed Basmati rice, to serve; Coriander leaves, to serve

Pork with fresh peach chutney

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Prep Time:
10 minutes

Cook Time:
10 minutes

Total Time:
20 minutes

Whip up a quick and delightful peach chutney in 10 minutes to pair perfectly with pork.

Ingredients:

4 pork butterfly steaks
125.00 ml Chinese barbecue marinade* (see Note)
36.40 gm olive oil
1 onion, sliced
2 tsp yellow mustard seeds
1 small red chilli, seeded, sliced
2 tsp ground Szechuan pepper* (see Note)
4 fresh peaches, roughly chopped
20.00 ml white wine vinegar
32.00 gm brown sugar
165.00 gm peach jam (no added sugar)
Steamed Basmati rice, to serve
Coriander leaves, to serve

Instructions:

Coat pork with marinade and refrigerate. In a pan over medium heat, sauté onion in 1 tablespoon oil until softened. Add mustard seeds and cook until they start to pop. Stir in chili, Szechuan pepper, peach, vinegar, sugar, and jam. Simmer for 10 minutes until thickened. Allow to cool.
Preheat a lightly oiled chargrill pan or frypan over high heat. Cook the pork for 1-2 minutes on each side until thoroughly cooked. Serve with chutney and rice, and garnish with coriander leaves.

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