X
Welcome.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Thank you! You have been added to our newsletter
Oops! Something went wrong while submitting the form.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
This sweet and salty dressing absolutely transforms this dish that the whole family will love. Cooking pork is simple with the 6+2+2 method!
4 Shallots, peeled
300ml Canola oil
50g Feta
½ Cucumber
1 tsp Vietnamese or regular mint, chopped
½ bunch Coriander leaves, roughly chopped
2 cups Cooked rice, to serve
Dressing
2 Tbsp Sugar
1 Tbsp Soy sauce
1 Tbsp Balsamic vinegar
2 Tbsp Water
1 tsp Fresh ginger, peeled & sliced
3 Tbsp Shallot oil – see method below
4 Shallots, peeled
300ml Canola oil
50g Feta
½ Cucumber
1 tsp Vietnamese or regular mint, chopped
½ bunch Coriander leaves, roughly chopped
2 cups Cooked rice, to serve
Dressing
2 Tbsp Sugar
1 Tbsp Soy sauce
1 Tbsp Balsamic vinegar
2 Tbsp Water
1 tsp Fresh ginger, peeled & sliced
3 Tbsp Shallot oil – see method below
Shallots
Finely slice the peeled shallots into thin rings. Heat the canola oil in a frypan, and when the oil is hot, add the shallots. Stir continuously until the shallots are light brown. Remove the shallots from the heat with a slotted spoon and place on paper towels to drain while they cool. Reserve the oil for use in the dressing.
Heat the sugar in a saucepan with a little water, stirring continuously. When the sugar starts to lightly colour, add the ginger. Wait for the caramel to darken slightly, then remove from the heat. Carefully add the soy sauce, vinegar and oil. Stir to dissolve the caramel. Add water and season with salt and pepper if required.
Peel and slice cucumber into thin ribbons, then toss with the mint.
Season the pork steaks with salt and pepper. Add a dash of oil to a frypan or barbecue over medium-high heat. Add the pork and cook for 6 minutes on one side. Flip the steaks and cook on the other side for two minutes. Remove the steaks from the pan and rest on a plate for at least two minutes.
Slice the meat into thin strips. Divide the rice over four bowls and place the sliced meat on top. Spoon over the dressing and arrange the cucumber, coriander, crisp shallots, and crumbled feta on top.
Short on time? You can buy crispy shallots from the international section in your supermarket. Instead of the shallot oil in the dressing, you can just use rice bran oil.
This sweet and salty dressing absolutely transforms this dish that the whole family will love. Cooking pork is simple with the 6+2+2 method!
4 New Zealand pork sirloin steaks, 2cm thick
4 Shallots, peeled
300ml Canola oil
50g Feta
½ Cucumber
1 tsp Vietnamese or regular mint, chopped
½ bunch Coriander leaves, roughly chopped
2 cups Cooked rice, to serve
Dressing
2 Tbsp Sugar
1 Tbsp Soy sauce
1 Tbsp Balsamic vinegar
2 Tbsp Water
1 tsp Fresh ginger, peeled & sliced
3 Tbsp Shallot oil – see method below
Shallots
Finely slice the peeled shallots into thin rings. Heat the canola oil in a frypan, and when the oil is hot, add the shallots. Stir continuously until the shallots are light brown. Remove the shallots from the heat with a slotted spoon and place on paper towels to drain while they cool. Reserve the oil for use in the dressing.
Heat the sugar in a saucepan with a little water, stirring continuously. When the sugar starts to lightly colour, add the ginger. Wait for the caramel to darken slightly, then remove from the heat. Carefully add the soy sauce, vinegar and oil. Stir to dissolve the caramel. Add water and season with salt and pepper if required.
Peel and slice cucumber into thin ribbons, then toss with the mint.
Season the pork steaks with salt and pepper. Add a dash of oil to a frypan or barbecue over medium-high heat. Add the pork and cook for 6 minutes on one side. Flip the steaks and cook on the other side for two minutes. Remove the steaks from the pan and rest on a plate for at least two minutes.
Slice the meat into thin strips. Divide the rice over four bowls and place the sliced meat on top. Spoon over the dressing and arrange the cucumber, coriander, crisp shallots, and crumbled feta on top.
Short on time? You can buy crispy shallots from the international section in your supermarket. Instead of the shallot oil in the dressing, you can just use rice bran oil.
Stay in the loop
With our consumer newsletter
© Copyright 2020 New Zealand Pork
