World Cuisine

  • 8 boneless lean pork loin steaks, about 100 g (3½ oz) each
  • 4 tablespoons hoisin sauce
  • 3 tablespoons dark soy sauce
  • 4 garlic cloves, crushed
  • 2 teaspoons peeled and finely grated fresh root ginger
  • 1 teaspoon Szechuan peppercorns, crushed
  • 2 tablespoons tomato purée
  • 2 tablespoons cider vinegar
  • 4 spring onions, finely shredded
  • 1 red chilli, deseeded and finely shredded

Place the pork steaks in a shallow glass or ceramic dish in a single layer. Mix together the hoisin sauce, soy sauce, garlic, ginger, crushed Szechuan peppercorns, tomato purée and vinegar, then brush or spoon the mixture on to the pork. Cover and leave to marinate in the refrigerator for 2–3 hours.

Arrange the pork on a grill rack in a single layer and cook under a preheated medium-high grill for 5–6 minutes on each side, or until cooked through.

Remove from the grill, garnish with the spring onions and red chilli and serve with steamed rice and steamed Asian greens.

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