Vietnamese Marinated Pork Loin Steak with Steamed Rice and Stir Fried Greens
Tip: Pork loin steak may be replaced with pork scotch fillet steak, pork fillet medallions or pork leg steaks.
Courtesy of Australian Pork
4 lean pork loin steaks
3 shallots, peeled and halved
2 cloves garlic, chopped
1 stalk lemongrass, finely chopped
3 tablespoons coconut sugar/ brown sugar
1 tablespoon sesame seeds
1 teaspoon salt
3 tablespoons fish sauce
1 tablespoon sesame oil
To serve
Steamed jasmine rice
Steamed greens
Vietnamese dipping sauce
Lettuce
Sprigs of fresh mint leaves
Toasted peanuts
Crispy fried shallots
Chilli sliced
Method
In the work bowl of a small food processor place all the ingredients for the marinade. Process marinade until well combined.
Place lean pork loin flat on a large chopping board using a sharp knife, slash each steak twice on each side. Place pork loin steaks into a bag with the marinade and marinate for 20 minutes.
Preheat the griddle pan for 1-2 minutes over a medium heat and brush griddle with a little oil.
Place the pork steaks in the griddle pan and cook for 6 minutes, turn the steak and cook for a further 2 minutes. Remove steak from the pan and rest in a warm place for 2 minutes.
Arrange the cooked Vietnamese pork loin steak onto a serving plate with steamed jasmine rice, greens, chilli & lime. Accompany with dipping sauce and fresh lettuce leaves. Garnish with sprigs of fresh mint, peanuts and fried shallots.