Burmese-inspired pork shoulder steaks with lime dressing
Prep time: 15 minsTotal time: 
Burmese-inspired pork shoulder steaks with lime dressing
‘This dish means a lot to us as it’s a spin on one of our dad’s dishes. He would often cook a Chinese-style pork steak and serve it with pasta (don’t ask). This is our own fusion recipe, rooted in our Chinese-Burmese heritage, involving the essence of Burmese cuisine – salty, sweet, spicy, sour.’
Prep time: 15 minsTotal time: 
Amy and Emily Chung
NHS doctors and supper club hosts, ‘The Rangoon Sisters’ have also published an eponymous book featuring their favourite Burmese recipes
Amy and Emily Chung
NHS doctors and supper club hosts, ‘The Rangoon Sisters’ have also published an eponymous book featuring their favourite Burmese recipes
Ingredients
- 1 x 600g pack pork shoulder steaks
- 1 tbsp vegetable oil
- 300ml vegetable stock*
For the marinade
- 3 garlic cloves, crushed
- 20g fresh ginger, peeled and grated
- 1 tsp paprika
- 1 tsp ground turmeric
- 2 tsp fish sauce*
- 2 tsp caster sugar
- 1 tbsp vegetable oil
For the dressing
- juice of 1 lime
- 1 tbsp fish sauce*
- 2 tsp caster sugar
- 1 garlic clove, crushed
- 1 red bird’s eye chilli, finely sliced (seeds removed for less heat, if preferred)
To serve
- 2 x 250g packs microwave long-grain rice
- lime wedges (optional)
- steamed greens e.g. pak choi and mange tout (optional)
- fresh coriander (optional)
Step by step
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For the marinade, put all the ingredients in a bowl and mix well. Place the pork shoulder steaks in a shallow dish and use your hands (wear gloves if you have some to avoid turmeric staining) to rub the marinade into both sides of the steaks. Cover and marinate in the fridge for 2-4 hours.
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Bring the steaks to room temperature 30 minutes before you’re ready to cook. Wipe away the excess marinade, including the garlic and ginger bits, to prevent them from burning. Mix all the dressing ingredients together with 3 tablespoons of cold water and set aside. It will be quite sharp and salty on its own, but drizzled over the steaks, it cuts through beautifully.
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Heat a large frying pan over a medium-high heat and add the oil. Once it’s starting to shimmer, brown the pork steaks in the hot pan for 2 minutes, undisturbed, then flip over. They should be nicely glazed and dark golden in parts. Cook for a further 2 minutes, then turn the heat down to medium-low and deglaze the pan with the vegetable stock. Leave to cook for a further 8 minutes until the steaks are cooked through. The stock will reduce but keep an eye to ensure the pan does not boil completely dry.
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Remove the pork steaks from the pan and cover them with foil, allowing them to rest for a few minutes. Heat the rice according to pack instructions. Transfer the steaks to four serving plates, drizzle the dressing all over and serve with the rice, plus lime wedges, steamed greens and some coriander, if liked.
*Check your stock and fish sauce are gluten-free, if required.
