6+2+2

Hoisin Pork Steaks with Bean Sprout Salad

These sticky Asian style pork chops are melt in the mouth good, complemented by a healthy and fresh bean sprout salad.

Easy
4
30 mins
15 mins

4 New Zealand pork steaks

Marinade

2 Tbsp hoisin sauce

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

1 Tbsp mirin

1 tsp lime juice

1 tsp sesame oil

½ Tbsp canola oil

½ tsp ground ginger

Salad

½ red onion, finely sliced

2 Tbsp white vinegar

1 tsp sweet chilli sauce

2 cm fresh ginger, finely diced

2 Tbsp fish sauce

1 Tbsp light soy sauce

1 tsp sesame oil

1 Tbsp mirin

2 Tbsp finely chopped lemongrass

Juice of 1 lime

¼ cup rice vinegar

200g mung bean sprouts

100g coriander, chopped

2 Tbsp finely chopped Vietnamese mint

100g cherry tomatoes, halved

1 spring onion, finely chopped

1 orange, peeled, thinly sliced

2 plums, sliced

1 Tbsp fried shallots

Thanks to Basil and Lime for this beautiful recipe.

Ingredients

4 New Zealand pork steaks

Marinade

2 Tbsp hoisin sauce

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

1 Tbsp mirin

1 tsp lime juice

1 tsp sesame oil

½ Tbsp canola oil

½ tsp ground ginger

Salad

½ red onion, finely sliced

2 Tbsp white vinegar

1 tsp sweet chilli sauce

2 cm fresh ginger, finely diced

2 Tbsp fish sauce

1 Tbsp light soy sauce

1 tsp sesame oil

1 Tbsp mirin

2 Tbsp finely chopped lemongrass

Juice of 1 lime

¼ cup rice vinegar

200g mung bean sprouts

100g coriander, chopped

2 Tbsp finely chopped Vietnamese mint

100g cherry tomatoes, halved

1 spring onion, finely chopped

1 orange, peeled, thinly sliced

2 plums, sliced

1 Tbsp fried shallots

Thanks to Basil and Lime for this beautiful recipe.

Nutrition

No items found.
01
Marinade (prep the night before if possible)

In a glass container, marinate the pork with all other ingredients. Refrigerate overnight, or for at least 3 hrs. Remove from the fridge and rest for 15 mins before cooking.

01
02
Make the salad

In a bowl, combine the red onion with the white vinegar and sweet chilli sauce. Refrigerate.

In a small saucepan, drizzle some oil. Add the ginger and lightly fry before adding the fish sauce. When simmering, remove from the heat and add light soy sauce, sesame oil, mirin, lemongrass, lime juice, and rice vinegar. Allow to cool.

Mix the bean sprouts, coriander, Vietnamese mint, tomatoes, spring onion, orange, and plums with the cooled dressing and red onion. Refrigerate.

Sprinkle with fried shallots before serving.

02
03
Pork – cook with the ‘6+2+2 method’

Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the chops and cook on the other side for 2 minutes. Remove the chops from the pan and rest on a plate for at least 2 minutes.

03
04
Serve

Serve with jasmine rice and bean sprout salad.

04
05
05
Learn more about 6+2+2
Learn more about 6+2+2

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6+2+2

Hoisin Pork Steaks with Bean Sprout Salad

These sticky Asian style pork chops are melt in the mouth good, complemented by a healthy and fresh bean sprout salad.

30 mins | 15 mins
Easy
4

4 New Zealand pork steaks

Marinade

2 Tbsp hoisin sauce

1 Tbsp light soy sauce

1 Tbsp dark soy sauce

1 Tbsp mirin

1 tsp lime juice

1 tsp sesame oil

½ Tbsp canola oil

½ tsp ground ginger

Salad

½ red onion, finely sliced

2 Tbsp white vinegar

1 tsp sweet chilli sauce

2 cm fresh ginger, finely diced

2 Tbsp fish sauce

1 Tbsp light soy sauce

1 tsp sesame oil

1 Tbsp mirin

2 Tbsp finely chopped lemongrass

Juice of 1 lime

¼ cup rice vinegar

200g mung bean sprouts

100g coriander, chopped

2 Tbsp finely chopped Vietnamese mint

100g cherry tomatoes, halved

1 spring onion, finely chopped

1 orange, peeled, thinly sliced

2 plums, sliced

1 Tbsp fried shallots

Thanks to Basil and Lime for this beautiful recipe.

01
Marinade (prep the night before if possible)

In a glass container, marinate the pork with all other ingredients. Refrigerate overnight, or for at least 3 hrs. Remove from the fridge and rest for 15 mins before cooking.

02
Make the salad

In a bowl, combine the red onion with the white vinegar and sweet chilli sauce. Refrigerate.

In a small saucepan, drizzle some oil. Add the ginger and lightly fry before adding the fish sauce. When simmering, remove from the heat and add light soy sauce, sesame oil, mirin, lemongrass, lime juice, and rice vinegar. Allow to cool.

Mix the bean sprouts, coriander, Vietnamese mint, tomatoes, spring onion, orange, and plums with the cooled dressing and red onion. Refrigerate.

Sprinkle with fried shallots before serving.

03
Pork – cook with the ‘6+2+2 method’

Season the pork and add a dash of oil to a frypan over medium-high heat. Add the pork and cook for 6 minutes. Flip the chops and cook on the other side for 2 minutes. Remove the chops from the pan and rest on a plate for at least 2 minutes.

04
Serve

Serve with jasmine rice and bean sprout salad.

05