Nothing gets me more excited for food than the sizzling crackle of meat against a griddle pan. Don’t be intimidated by the heat of a griddle pan, it only guarantees a natural yet burnished smokiness to a meat that cannot be imitated by any other ingredient.
This recipe requires almost no effort and can be made in advance – you could even make the glaze as a dipping sauce and keep it in a sealed jar in the fridge for up to a week.
- Thumb size piece of fresh ginger
- 3 tbs hot chili sauce (I use sriracha)
- 2 tbs dark soy sauce
- 2 tbs toasted sesame oil
- 1 tbs rice wine
- 1 garlic clove
- 1 lime
- 290kg pork loin chops (2 steaks)
- 1 spring onion (to garnish)
- Start by peeling the bud of the ginger (for ease, scrape the skin with a teaspoon)
- In a blender add the hot sauce, soy, oil, rice wine and garlic clove before grating in the ginger
- Squeeze in the juice of the lime (reserving the husks for later) before clamping on the lid and blitzing to a thick glaze
- Place your pork steaks in a shallow dish before pouring over the glaze and covering with foil, allowing to marinade in the fridge (minimum 2 hours)
- Heat a griddle pan until it’s hot enough for a teaspoon of water to sizzle and evaporate
- Take your pork cuts from their marinade and apply directly to the pan with a vicious crackle
- Pan fry for 8 minutes, turning every 2 minutes to ensure smoky tiger stripes on either side
- Serve with some plain rice and adorned with finely chopped spring onion and some grated lime zest from the lime used earlier in the recipe
MICHAEL BELL