Sweet soy pork steaks with peanut dipping sauce
Prep time: 10 minsTotal time: 
Sweet soy pork steaks with peanut dipping sauce
Prep time: 10 minsTotal time: 
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 4 pork loin steaks
- vegetable oil, for grilling
For the marinade
- 2 garlic cloves, crushed
- 1 tbsp ground coriander
- 1 tbsp soft brown sugar
- juice of 2 limes
- 3 tbsp soy sauce
- 1 red chilli, deseeded and chopped
For the peanut and chilli dipping sauce
- 100ml rice wine vinegar
- 2 tbsp caster sugar
- 2-3 red chillies, deseeded and finely diced
- 2 small shallots, finely diced
- 30g roasted peanuts, finely chopped
- 1½ tbsp coriander, finely chopped
Step by step
Marinate the pork overnight and make the dipping sauce up to 2 hours before
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Mix the marinade ingredients together, then pour over the pork cutlets in a shallow bowl. Cover and chill for at least 2 hours or up to overnight.
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Heat the vinegar and sugar in a small pan. Bring to a boil and simmer for 5 minutes or until just syrupy. Remove from the heat and add the remaining sauce ingredients. Leave to cool.
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Preheat an outdoor barbecue or griddle pan. Cook the pork for 2-4 minutes each side until lightly charred and cooked through (timing will depend on the heat of your barbecue). Rest, covered with foil for 10 minutes, then serve with the peanut chilli sauce.
Recipe by Jennifer Joyce
