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Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
The flavours in this dish are sensational! Plus it's perfect for the barbecue and a real crowd-pleaser.
1 Tbsp Soy sauce
1 tsp Sesame oil
4 Tbsp Water
1 head Cauliflower, cut into small florets
2 cups Good quality shredded coconut
1 tsp Miso paste
4 Tbsp Mayonnaise
1 tsp Lemon juice
Peanut slaw
¼ Cabbage, finely shredded
2 Apples, cut into batons
2 Tbsp Peanuts, roasted and chopped
1 tsp Kaffir lime leaves, finely chopped
1 Tbsp Apple cider vinegar
3 Tbsp Olive oil
1 Tbsp Soy sauce
1 tsp Sesame oil
4 Tbsp Water
1 head Cauliflower, cut into small florets
2 cups Good quality shredded coconut
1 tsp Miso paste
4 Tbsp Mayonnaise
1 tsp Lemon juice
Peanut slaw
¼ Cabbage, finely shredded
2 Apples, cut into batons
2 Tbsp Peanuts, roasted and chopped
1 tsp Kaffir lime leaves, finely chopped
1 Tbsp Apple cider vinegar
3 Tbsp Olive oil
Mix the soy, sesame oil, and water in a medium sized container. Add the pork steaks and set aside to marinate for 10 minutes while you make the slaw and rice.
In a large bowl, whisk together the apple cider vinegar and olive oil. Add the cabbage, apples, peanuts, and Kaffir lime leaves and mix well to coat in the dressing.
In a food processor, whizz the cauliflower florets and coconut until it is rice consistency. Heat a large fry pan over a medium-high heat and add a dash of oil. When the pan is hot, fry the cauliflower and coconut rice for 3 minutes, stirring to mix it.
Heat your barbecue or grill to a medium-high heat and oil the surface. For best results, use a charcoal barbecue.
Place the pork chops on the grill and cook for 6 minutes on the first side. Flip the pork over and cook for a further 2 minutes on the other side. Remove from the heat and rest for at least 2 minutes.
Baste a few times during cooking with the marinade for added flavour.
In a small bowl, whisk the miso paste, mayonnaise and lemon for the dressing. Slice the pork steaks thinly.
Divide the cauliflower and coconut rice between four bowls and top with the sliced pork and peanut. Drizzle with the miso mayo.
The flavours in this dish are sensational! Plus it's perfect for the barbecue and a real crowd-pleaser.
4 New Zealand Pork Sirloin Steaks
1 Tbsp Soy sauce
1 tsp Sesame oil
4 Tbsp Water
1 head Cauliflower, cut into small florets
2 cups Good quality shredded coconut
1 tsp Miso paste
4 Tbsp Mayonnaise
1 tsp Lemon juice
Peanut slaw
¼ Cabbage, finely shredded
2 Apples, cut into batons
2 Tbsp Peanuts, roasted and chopped
1 tsp Kaffir lime leaves, finely chopped
1 Tbsp Apple cider vinegar
3 Tbsp Olive oil
Mix the soy, sesame oil, and water in a medium sized container. Add the pork steaks and set aside to marinate for 10 minutes while you make the slaw and rice.
In a large bowl, whisk together the apple cider vinegar and olive oil. Add the cabbage, apples, peanuts, and Kaffir lime leaves and mix well to coat in the dressing.
In a food processor, whizz the cauliflower florets and coconut until it is rice consistency. Heat a large fry pan over a medium-high heat and add a dash of oil. When the pan is hot, fry the cauliflower and coconut rice for 3 minutes, stirring to mix it.
Heat your barbecue or grill to a medium-high heat and oil the surface. For best results, use a charcoal barbecue.
Place the pork chops on the grill and cook for 6 minutes on the first side. Flip the pork over and cook for a further 2 minutes on the other side. Remove from the heat and rest for at least 2 minutes.
Baste a few times during cooking with the marinade for added flavour.
In a small bowl, whisk the miso paste, mayonnaise and lemon for the dressing. Slice the pork steaks thinly.
Divide the cauliflower and coconut rice between four bowls and top with the sliced pork and peanut. Drizzle with the miso mayo.
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