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Pork with fresh peach chutney

Name: Pork with fresh peach chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Cuisine: /chinese
Ingredients: 4 pork butterfly steaks; 1/2 cup Chinese barbecue marinade* (see Note); 2 tablespoons olive oil; 1 onion, sliced; 2 teaspoons yellow mustard seeds; 1 small red chilli, seeded, sliced; 2 teaspoons ground Szechuan pepper* (see Note); 4 fresh peaches, roughly chopped; 1 tablespoon white wine vinegar; 2 tablespoons brown sugar; 1/2 cup peach jam (no added sugar); Steamed basmati rice and coriander leaves, to serve

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10m

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Luscious summer peaches are the inspiration for this fresh chutney, which takes just 10 minutes to make and accompanies the pork perfectly.

4 pork butterfly steaks
1/2 cup Chinese barbecue marinade* (see Note)
2 tablespoons olive oil
1 onion, sliced
2 teaspoons yellow mustard seeds
1 small red chilli, seeded, sliced
2 teaspoons ground Szechuan pepper* (see Note)
4 fresh peaches, roughly chopped
1 tablespoon white wine vinegar
2 tablespoons brown sugar
1/2 cup peach jam (no added sugar)
Steamed basmati rice and coriander leaves, to serve

Method

1.

Brush pork with marinade and place in fridge while you make chutney. Heat 1 tablespoon oil in a pan over medium heat, add onion and cook 1-2 minutes until softened. Add mustard seeds and stir until they begin to pop, then add chilli, Szechuan pepper, peach, vinegar, sugar and jam. Cook over low heat for about 10 minutes until thickened. Cool.
2.

Heat a lightly oiled chargrill pan or frypan over high heat and cook pork 1-2 minutes each side or until cooked through. Serve with chutney and rice and garnish with coriander leaves.

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