Asian Pork with Rice

Tonight I was trying to come up with a quick dinner that didn’t require much effort on my part. I had some pork scotch fillet steaks in the freezer, and we haven’t eaten pork in a while so I decided that they would be the prime candidates.

In the last couple of weeks I have been trying out a few asian flavours, (which is something quite new in our house), and figured that they would go quite well with the pork. I was right!

Ingredients – serves 4:

  • 4 pork steaks or chops (I used scotch fillet steaks)
  • 4 tbsp soy sauce
  • 2 tbsp honey
  • 1 tbsp lemon juice
  • 1/4 tsp ground ginger
  • your favourite greens, such as bok choy or silverbeet (I used silverbeet)
  • cooked white rice, to serve

Method:

  • Put the soy sauce, honey, lemon juice and ground ginger in a small bowl and mix to form the marinade/sauce.
  • Place the pork steaks/chops on a plate and pour over the marinade.
  • Turn the pork with tongs to coat in the marinade.
  • Cover and leave to marinade for 15 minutes.
  • Spray a large non-stick frying pan with cooking spray and heat on the stove.
  • Using tongs, pick up the pork and add to the pan. (Leave any excess marinade on the plate for the minute.)
  • Cook the pork over med/high heat for 2 minutes, then flip and cook 2 minutes more.

  • Baste the pork with a third of the remaining marinade and cook for 3-4 minutes.
  • Flip the pork and baste with more marinade, then cook for 3-4 minutes. The marinade should be nice and sticky on the pork.
  • Once the pork is cooked, remove to a plate to rest.
  • Add the greens to the frying pan with the remaining marinade and cook for a minute or until the greens are wilted.
  • Serve the pork and greens with white rice, pouring over the sauce from the pan.
  • Enjoy!

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