4 x 150g (5 oz) pork scotch steaks
½ cup char siu sauce*
1 tbsp vegetable oil
2 tbsp vegetable oil
4 garlic cloves, roughly chopped garlic
1 brown onion, cut into wedges
200g (7 oz) Asian greens (e.g. Chinese broccoli, bok choy, pak choy), thick stems finely sliced and leaves sliced
2 eggs, lightly beaten
3 cups cooked jasmine rice (preferably cooked day before)
2 tbsp soy sauce
2 tbsp Chinese Shaoxing wine
1 tsp sesame oil
1 tsp sugar
¼ cup roughly chopped Chinese garlic chives (optional)
pinch ground white pepper
finely sliced spring onion (scallions), to serve
Delicious but somehow managed to burn some of the marinade
This is a fab tasting dish and fairly easy to make. Will certainly make it again. Think the reason I burnt the marinade was because my pork steaks were too thick so maybe need to flatten them first next time?
Response from Marion's Kitchen
Hi there and thanks so much for your feedback! Yes, you have to keep a close eye on the pork steaks to prevent any burning. You might like to flatten them slightly so they’re just under 1″ thick, or alternatively check your heat setting. You want an initial high heat to create some char and sear, but then try turning it down to prevent any burning/overcooking. Hope this helps!
I have been loving the Make it Wednesday series on YouTube. This was simple enough for my 13 yr old son to make and was so good I shared it with my Mum (she loved it too).
Easy and delicious
I cooked this for tea. I had plenty of time so I marinated the pork in the sauce for 2 hours
The pork had a lovely char and cooked through quickly
I made the fried rice as well. I was a bit Jesus as it didn’t seem to have a lot of flavour added.
I managed to find garlic shoots at the supermarket
It all came together beautifully and the rice had the perfect amount of flavour with the sauce on the pork.
I do love making Mariens meals