Pork Loin Steak with Chilli Jam & Long Beans

Method

1. 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 processor and pulse until finely chopped.
2. 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 the moisture has evaporated and the mixture has started to caramelise, approximately 8–10 minutes.
3. 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.
4. Place the pork loin steaks in a large bowl, add the chilli jam and soy sauce, mix well to coat the steaks and set aside to marinate for 30 minutes.
5. 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.
6. To cook the pork loin steaks, heat a large, heavy-based frying pan over a medium heat. Add a little vegetable oil to the pan and cook the steaks for 6 minutes on one side without turning. Turn once and cook for a further 2 minutes on the other side. Allow to rest for 5 minutes before serving with the snake beans. Garnish with fresh coriander and extra chilli jam.

1. Find Barossa Fine Foods pork loin steaks in select independent supermarkets across Australia, or visit your local retail store in South Australia.