The spice marinade is also delicious on chicken and prawns.
Serves: 4-6
INGREDIENTS
2 teaspoons each ground coriander and ground fennel
1 teaspoon ground turmeric and ground cumin
2 garlic cloves, crushed
1 tablespoon grated fresh ginger
½ teaspoon ground chilli
2 tablespoons vegetable oil
4 pork scotch steaks
sea salt
Dressing
3 tablespoons each fish sauce and lime juice
1 tablespoon brown sugar
1 long red chilli, finely chopped
2 cloves garlic, crushed
To serve
1 large mango, peeled, sliced
1 cup bean sprouts
2 spring onions, thinly sliced
1 small telegraph cucumber, halved, seeded, sliced
½ cup each mint, coriander, and Thai basil leaves
40 grams crispy pork crackling, roughly chopped (see Cook’s note)
METHOD
Mix the spices, garlic, ginger, chilli and the oil together then rub over the pork. Cover and chill for 1-24 hours. Season the pork with sea salt and cook on a preheated barbecue or in a little oil in a heated large sauté pan over a medium-high heat. Cook for 3 minutes each side, or until just cooked through. Transfer to a plate and rest for 5 minutes.
Dressing: Stir all the ingredients together to dissolve the sugar.
To serve: Arrange half the mango, bean sprouts, spring onions, cucumber and the herbs on a large platter. Top with the sliced pork then the remaining salad ingredients. Spoon the dressing over everything then top with the pork crackling if using.
Cook’s note: Cooked pork crackling is available at Farro, other food stores and Asian supermarkets.
Keep up to date with
dish weekly recipes,
food news, and events.
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.