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:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.