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.
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!