I still can’t believe how good this pork turned out. So, we get a fortnightly box of organic meat from Abel & Cole. And it’s delicious, but then every so often we get pork steaks, and end up turning them into something resembling shoe leather with paprika. Now, don’t get me wrong, it’s damn good shoe leather. Turns out I could do better.
This takes half an hour to cook but the pork’s juicier if you marinate it for a couple of hours (or even overnight). Plan accordingly.
For the sauce
- 1/3 cup dark soy sauce
- 1 tsp allspice
- 2 tsp chinese five spice
- 2 tbsp honey
- 3 tbsp dark molasses sugar (dark muscovado will do)
- a dash of Henderson’s Relish (or Lea & Perrins)
- a clove of garlic
- 1 tsp english mustard
- 2 tbsp Jack Daniels
- 1 tbsp yellow cornstarch (polenta)
- 2 pork chops or loin steaks
- An onion (or a couple of spring onions), diced
- 2 tbsp toasted sesame oil
- 2 tsp red chilli flakes
- A handful of shredded greens (think cabbage, kale or pak choi)
- Thin egg noodles
What you do
For the sauce
- Put the soy sauce, spices, honey, sugar and relish in a small bowl, and stir until the sugar dissolves
- Crush the garlic and chop into tiny bits, mix into the sauce
- Mix the cornstarch with 2 tablespoons of boiling water, stir in a bit at a time so it’s not too grainy
- Add in the whiskey
- Cut the pork into thin strips, going against the grain and trimming off any fat.
- Place in a shallow dish with half of the sauce and leave to marinate for a little while.
- Heat half of the sesame oil with the chilli flakes in a wok.
- Start cooking the noodles according to the instructions. We’ll want them a little al dente.
- When the oil begins to smoke, fry the onion on medium-high until soft.
- Turn the heat up to high and add the marinated pork.
- Once the pork is browned, stir in the greens.
- Drain the noodles, coat with the rest of the sesame oil, and add to the wok.
- After any water has boiled off, pour in the remaining sauce.
- Let it burn a little bit, it’s delicious that way. Honest.
If you’ve marinated the pork for long enough, it’ll be succulent and tender with a lovely crispy barbecue edge. Serve with a cold Tsing Tao.