Ingredients
- 2 x Pork neck pieces (scotch fillet steaks)
- Sauce:
- 1/2 can Valcom Coconut milk
- 2 Tbls Kecap manis
- 2 Tbls Mirin
- 1 Tbls Fish sauce
- 1/2 Lime juiced
- Asian slaw:
- 1 cup Red cabbage shredded
- 1/4 cup Carrot julienned
- 1/4 cup Daikon radish julienned
- Dressing:
- 2 Tbls each Rice wine vinegar, Soy Sauce & peanut oil
- 1 Tbs each Fish sauce, lime juice & white sugar
- Oil for frying
Method
- MAKE AHEAD: Mix all sauce ingredients together well. Set aside in a small container/bowl 4 tablespoons of sauce. The rest place into a zip lock bag with the pork steaks. Ensure the pork is covered in marinade by moving around in the bag. Place bag and extra sauce in fridge overnight.
- NEXT DAY: Remove pork from refrigerator. Prepare salad vegetables and place into mixing bowl. Add all dressing ingredients to a jar with a lid and shake well. Toss dressing through salad and refrigerate.
- Heat up a griddle pan to med-high heat. Drizzle pan with oil. Remove pork from marinade. Place in pan and grill for approx 6 mins per side, internal temp is approx 63 C or until cooked to your liking. Turn heat off and rest for 10 mins covered.
- To serve divide salad between plates, place pork over top of salad and dizzle with reserved marinade if desired for extra flavour.
Product used in recipe
- Valcom - Coconut Milk
