|4||Pork steaks / fillets (Main)|
|1 Tbsp||Fresh ginger|
|¼ cup||Light soy sauce|
|1 to taste||Salt & freshly ground pepper|
|10||Cherry tomatoes, quartered|
|1||Red chilli, chopped with seeds removed|
|2||Limes, for juice|
|2 Tbsp||Fresh mint|
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- Place the pork (butterfly steaks) in a large, deep-sided ceramic dish. Combine grated ginger, soy sauce and mirin, then pour over pork. Season with salt and pepper. Cover and leave to marinate for 30 minutes.
- Drain pork on paper towels. Heat the barbecue, add a little oil to the hotplate and fry pork over a medium heat for three to four minutes on each side until browned and cooked through.
- To make salsa, peel and slice mango flesh from the stone. Cut flesh into 1cm cubes and combine with remaining ingredients. Season with salt and pepper and toss well. Serve salsa on top of pork steaks.