Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
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.
