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Sweet soy pork steaks with peanut dipping sauce


Serves: 4
timePrep time: 10 mins
timeTotal time:
Sweet soy pork steaks with peanut dipping sauce
Recipe photograph by Ant Duncan

Sweet soy pork steaks with peanut dipping sauce

Sink your teeth into our saucy sweet soy pork steaks with a finger licking good peanut dipping sauce

Serves: 4
timePrep time: 10 mins
timeTotal time:

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Nutritional information (per serving)
Calories
296Kcal
Fat
11gr
Saturates
3gr
Carbs
14gr
Sugars
14gr
Fibre
1gr
Protein
35gr
Salt
1.9gr

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Sainsbury's magazine

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Sainsbury's magazine

Sainsbury's magazine

Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.

See more of Sainsbury's magazine’s recipes

Ingredients

  • 4 pork loin steaks
  • vegetable oil, for grilling
For the marinade
  • 2 garlic cloves, crushed
  • 1 tbsp ground coriander
  • 1 tbsp soft brown sugar
  • juice of 2 limes
  • 3 tbsp soy sauce
  • 1 red chilli, deseeded and chopped
For the peanut and chilli dipping sauce
  • 100ml rice wine vinegar
  • 2 tbsp caster sugar
  • 2-3 red chillies, deseeded and finely diced
  • 2 small shallots, finely diced
  • 30g roasted peanuts, finely chopped
  • 1½ tbsp coriander, finely chopped

Step by step

Get ahead

Marinate the pork overnight and make the dipping sauce up to 2 hours before

  1. Mix the marinade ingredients together, then pour over the pork cutlets in a shallow bowl. Cover and chill for at least 2 hours or up to overnight.

  2. Heat the vinegar and sugar in a small pan. Bring to a boil and simmer for 5 minutes or until just syrupy. Remove from the heat and add the remaining sauce ingredients. Leave to cool.

  3. Preheat an outdoor barbecue or griddle pan. Cook the pork for 2-4 minutes each side until lightly charred and cooked through (timing will depend on the heat of your barbecue). Rest, covered with foil for 10 minutes, then serve with the peanut chilli sauce.

    Recipe by Jennifer Joyce

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