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.
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500g pork, butterflied leg steaks
Marinade
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
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Serve with bok choy and steamed rice
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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.
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