4 x 150g (5 oz) pork scotch steaks
½ cup char siu sauce*
1 tbsp vegetable oil
Fried rice:
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
Absolutely Delicious
This dish is amazing so easy to make and so tasty.
As you say Marion, better than take away.
Sweet and tasty
The smell had my mouth watering. Super quick and easy on a busy day. Turned out beautiful and looked like a lot more work then it was. Very impressive.
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!