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 Rate Recipe |
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Serves 4-6
2 whole pork rump cut sliced into thin steaks (save skin for crackling)
1 cm crushed ginger
100ml dark soy sauce
2 tbsp honey
1 tbsp mirin seasoning (sweet rice wine)
Grape seed oil for cooking
Tossed Red Salad
1 radicchio lettuce washed and torn into small pieces
1 red coral lettuce, same as above
1 bunch sliced red radish
2 punnets mini Momoko tomato cut in half
10 sliced pepper dews
3 grated beet roots, add the leaves to the salad
½ thinly sliced red onion
2 packs soft goatsf cheese as garnish
Dressing
3 tbsp tomato patef
3 tbsp balsamic vinegar
150ml extra virgin olive oil
Method
Combine all ingredients together and serve with the pork.
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Combine for the marinade; crushed ginger, dark soy sauce, honey and mirin. Soak the meat in the marinade for 15 to 20 minutes before cooking.
Grill the pork by removing any excess marinade liquid from the meat (use the excess for basting). Pre heat a ribbed grill or BBQ to medium heat. Lightly brush the teriyaki pork with grape seed oil. Grill each side for 3 minutes or until just cooked through, for extra flavour baste the pork with excess marinade, remember to baste the side you just cooked.
Tip: Let the pork rest for 3 minutes before slicing and tossing through the salad.
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