Sticky hoisin pork steaks

Sticky hoisin pork steaks

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(3 ratings)

Prep: 20 mins Cook: 15 mins

Easy

Serves 6

Served with a fresh, crunchy slaw and a sweet glaze that soaks into the rice, this simple, lip-smacking pork dish for six will keep everyone happy

Nutrition and extra info

Nutrition: per serving

  • kcal666
  • fat26g
  • saturates8g
  • carbs65g
  • sugars13g
  • fibre5g
  • protein40g
  • salt2g
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Ingredients

  • 150g hoisin sauce
  • 6 thin-cut pork loin steaks
  • 360g long grain rice
  • 1 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 3 spring onions, thinly sliced on an angle

For the slaw

  • 2 tbsp white wine vinegar
  • 1 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • ½ red cabbage, cored and finely shredded (about 300g)
  • 300g carrots, coarsely grated or cut into matchsticks
    Carrot

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • ½ cucumber, halved, deseeded and thinly sliced
  • ½ small pack mint
    Mint

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

Method

  1. Put a large pan of water on to boil. Pour 75g hoisin sauce into a shallow dish, add the pork and turn to coat. Cover and leave to sit at room temperature. Meanwhile, make the slaw. In a large bowl, mix the vinegar with the soy. Add the cabbage, carrot and cucumber, and toss together.

  2. Tip the rice into the pan of boiling water and cook following pack instructions. Heat the oil in a non-stick frying pan large enough to fit the steaks. Cook over a medium-high heat for 2-3 mins on each side until cooked through and slightly charred. Lift the steaks out of the pan onto a warm plate and cover with foil. If the cooking juices have burnt, wipe the pan out first, otherwise add the remaining hoisin straight to the frying pan with 1 tbsp soy sauce and 100ml water and bubble gently.

  3. Drain the rice, divide between six plates and put the steaks on top. Spoon the extra hoisin sauce over the steaks so it soaks into the rice below, then scatter over the spring onions. Tear the mint leaves and stir them into the slaw, then serve alongside the steaks.

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Comments, questions and tips

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susanz87
15th Aug, 2017
5.05
Delicious and flavoursome recipe - although I felt a bit guilty about all the hoisin sauce, so may leave out the extra hoisin & soy sauce next time. Slaw was lovely and fresh, I added a splash of sesame oil and next time may add some chilli and other asian slaw ingredients to pep it up a little.
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