Grilled pork steaks with roasted lime nuoc cham

Name: Grilled pork steaks roasted lime nuoc cham
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 4 x 800g pork cutlets (bone in); 1 tbs sunflower oil; 150g small Asian (red) eschalots, peeled (larger ones halved); 1 1/2 tbs caster sugar; Juice of 2 limes, plus 2 extra limes, thinly sliced (we used Woolworths Macro); 1/3 cup (80ml) fish sauce; 2 long green chillies, seeds removed, finely chopped; 1/2 bunch coriander, leaves picked, stalks finely chopped; 1 garlic clove, finely chopped; 2 tsp finely grated ginger; 1 bunch snake beans, blanched, cut into 4cm pieces; Vietnamese mint leaves, purple basil leaves (substitute green basil), iceberg lettuce wedges and roasted peanuts (we used Woolworths Macro), to serve

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Grilled pork steaks with roasted lime nuoc cham

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by Sam Parish (Coutts)

SAM PARISH (COUTTS), CHEF

May 01, 2018

Nuoc cham is a salty, sweet, sour and spicy dipping sauce and works perfectly in this recipe.

4 x 800g pork cutlets (bone in)
1 tbs sunflower oil
150g small Asian (red) eschalots, peeled (larger ones halved)
1 1/2 tbs caster sugar
Juice of 2 limes, plus 2 extra limes, thinly sliced (we used Woolworths Macro)
1/3 cup (80ml) fish sauce
2 long green chillies, seeds removed, finely chopped
1/2 bunch coriander, leaves picked, stalks finely chopped
1 garlic clove, finely chopped
2 tsp finely grated ginger
1 bunch snake beans, blanched, cut into 4cm pieces
Vietnamese mint leaves, purple basil leaves (substitute green basil), iceberg lettuce wedges and roasted peanuts (we used Woolworths Macro), to serve

Method

1.

Preheat the oven to 250°C.
2.

Season pork well with salt flakes and ground white pepper, and set aside.
3.

To make nuoc cham, toss oil, eschalot, sugar and 1 tsp salt flakes in a bowl, then spread over a baking tray. Roast for 8-10 minutes or until caramelised, then add lime juice, fish sauce, chilli, coriander stalks, garlic and ginger. Stir to combine, scraping bottom of tray with a wooden spoon to incorporate onion caramel.
4.

Meanwhile, heat a chargrill pan or barbecue to high heat. Grill pork, turning halfway, for 10 minutes or until evenly golden and grill marks appear. Transfer to tray and spoon over some nuoc cham. Roast for 8 minutes or until pork is cooked through but still pink in the centre.
5.

Transfer pork to serving platter, scatter with beans, sliced lime and some coriander leaves, Vietnamese mint and basil. Spoon over remaining nuoc cham and serve with lettuce, peanuts and remaining herbs.