Eating this dish will awaken your senses with its fragrant five spice and star anise, zesty lime and sweet honey. Although simple to make, the flavours are rich and complex.
I served the pork with bok choy, cooked al dente, which although not a Chinese cookery term, it’s a term by which all vegetables should be steamed to.
Pour the sauce from the pan back over the pork once plated and serve with steamed rice.
- 500g pork, butterflied leg steaks
- 2 limes, juiced
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp liquid honey
- 2 tbsp sesame oil
- 1 star anise, ground
- 1 tsp five spice powder
- 3 garlic cloves, chopped finely
- 1 tsp fresh Thai chilli, chopped finely
- 2 tsp salt
- Serve with bok choy and steamed rice
- 1 Trim the pork of any excess fat.
- 2 Combine all the marinade ingredients in a bowl and add the pork. Turn the pork a few times to make sure it is covered in the marinade then cover and refrigerate for at least 1 hour.
- 4 Cook the steaks in a hot frying pan with a little soya oil. Brown each side then reduce the heat a little. Towards the end of cooking you can add some of the marinade to the frying pan. I like pork a little pink on the inside – cooked like a medium beef steak.
- 5 Arrange bok choy on plate, top with the Asian pork and serve with the steamed rice.