Miso Ginger Roasted Pork Fillet With Quick Pickle Salad, Steamed Rice
GF | DF | SERVES: 4 | PREP: 15 mins | COOK: 20 mins
INGREDIENTS
4 x 180g Pork Steaks
1 cup Peko Peko Miso Ginger Dressing
2 cups Jasmine rice, steamed according to packet instructions.
Pickle Liquid
½ cup water
½ cup rice vinegar
1 ½ tsp tablespoons sugar
1 ½ tsp flakey salt
1 small red onion, finely sliced
2 cups red cabbage, finely sliced
2 Lebanese cucumber, sliced into sticks
½ cup mint leaves, sliced finely
Sauce
1 orange, juiced
1 Tbsp Worcestershire Sauce
Juices from the cooked pork
Salt and pepper to taste
TO PREPARE
Pre-heat oven to full heat grill
To cook the pork
- Place the pork steaks on a lined baking tray and slather in the Peko Peko Miso Ginger Dressing.
- Cook pork on the central shelf of the oven for 6-7 minutes each side.
- Remove the tray to the bench, and rest, covered under foil, for 5 minutes.
Pickle
- Make the pickle liquid by combining all ingredients in a medium sized bowl and mixing until the sugar and salt have dissolved.
- Add the onion and cabbage, toss and set aside for 15 minutes.
- When ready to serve, toss through the cucumber and mint.
For the sauce
- Place leftover roasting juices and all other sauce ingredients in a small saucepan, bring to a boil then lower to a simmer and cover with a lid for five minutes.
To serve
- Slice the pork across the grain and serve it on a plate with the cabbage and cucumber salad and steamed rice. Finish with warm Peko Peko Miso Ginger sauce.
COOKS NOTES
In a pan, seal pork for 2 minutes each side before adding sauce and finishing on a medium – low heat for about 4 minutes each side.
You could pan fry the pork steaks, however be aware the sauce will caramelise quickly,
