Teriyaki Pork Steaks With Soy Sauce
- 2 lean loin or leg pork steaks
- 2 cloves garlic
- 2cm (¾") fresh root ginger
- 15ml (1tbsp) soy sauce
- 15ml (1tbsp) honey
For the noodle salad
- ½ red pepper
- 75g (3oz) beansprouts
- 2 spring onions
- 1 head pack choi
- 100g (4oz) egg noddles
Place 2 lean, fully trimmed pork loin or leg steaks, in a dish and add 2 cloves garlic, crushed, 2cm (¾”) root ginger, peeled and grated, 15ml (1tbsp) soy sauce, and 15ml (1tbsp) honey. Mix well, cover and refrigerate for 1-2 hours.
Cook 100g (4oz) egg noodles until soft, run under cold water to cool. Add 75g (3oz) beansprouts, 2 spring onions, sliced, 1 head pak choi, sliced, and ½ red pepper, seeded and sliced.
Dry fry the pork steaks on a preheated griddle for 6-8 minutes on each side (or use a preheated grill).
Serve the pork steaks with the noodle salad drizzled with the juices from the pan.