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.