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Pork steaks with pineapple salsa

  • 0:20 Prep
  • 0:08 Cook
  • 4 Servings


  • 2/3 cup (160ml) fresh orange juice
  • 1/3 cup (80ml) hoisin sauce
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 garlic clove, crushed
  • 4 lean pork butterfly steaks
  • 500g Naturally Sweet baby pineapple, peeled, cored
  • 1 Lebanese cucumber, peeled, chopped
  • 1 small red chilli, deseeded, finely chopped
  • 1/4 red onion, chopped
  • 2 tablespoons small coriander leaves or torn large leaves
  • 1 lime, juiced
  • Olive oil spray
  • Steamed Basmati rice, to serve


  • 1
    Combine the orange juice, hoisin sauce, ginger and garlic in a shallow dish. Toss the pork in the marinade to coat well. Cover and refrigerate for 30 minutes to marinate.
  • 2
    Chop the pineapple and place in a bowl. Add the cucumber, chilli, red onion, coriander and lime juice. Set aside.
  • 3
    Spray a non-stick frying pan with oil. Heat over a medium-high heat. Drain the steaks and cook until golden. Transfer to a plate, cover with foil and rest for 3 minutes. Spoon salsa over and serve with steamed rice.

Source: taste.com.au


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