Pork Loin Steak with Chilli Jam & Long Beans
Ingredients
4 Pork Loin Steaks
2 tbls Chilli Jam, see below
1 tbls Soy
400 gm Long Beans
4 Cloves Garlic, finely chopped
1 tsp Sesame Oil
1 tbls Vegetable Oil
¼ Cup Water
Sea Salt
Chilli Jam
6 Long Red Chillies
½ Small Brown Onion
4 Cloves Garlic
3 cm Knob of Ginger
1 tbls Sesame Oil
2 tbls Peanut Oil
1 tsp Ground Coriander
½ Cup Rice Wine Vinegar
1 Cup Brown Sugar
¼ Cup Fish Sauce
Method
To make the chilli jam, peel and roughly chop the onion, garlic and ginger. Remove the stalks from the chillies and roughly chop. Place in a small food bowl and pulse until all ingredients are finely chopped.
In a saucepan over a medium to low heat add the peanut oil and sesame oil. Cook the chilli mixture over the heat, stirring constantly until all of the moisture has evaporated and the mixture has started to caramelise, Approximately 8-10 minutes.
Add the rice wine vinegar, ground coriander, fish sauce and brown sugar, mix well to combine.
Bring to the boil then reduce heat to a simmer. Simmer for 6 minutes until the sauce has thickened. Stir while simmering.
Allow to cool slightly before pouring into a sterilised jar.
Place the pork loin steaks in a large bowl, add the chilli jam and soy, mix well to coat the steaks and set aside to marinate for half an hour.
To prepare the beans, wash well and cut into halves or thirds, in a large frypan over a medium heat add the vegetable oil and sesame oil, add the garlic and cook until it starts to caramelise, then add the beans and toss well for a minute or two, season with sea salt. Pour in the water and place a lid on, allow the beans to cook for 3-4 minutes or until tender.
To cook the pork loin steaks, heat a large, heavy based frypan over a medium heat. Add a little of
the vegetable oil to the pan, cook the steaks in the pan for six minutes on one side without turning. Turn once and cook for a further two minutes on the other side. Allow to rest for five minutes before serving with the snake beans, garnish with fresh coriander and extra chilli jam.
Cook’s Tip
The chilli jam will keep for 3 weeks in the refrigerator. Perfect with seafood, chicken and pork.