Sticky pork with spring onions

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Every part of the pig can be eaten – from the nose to the tail, not one morsel is wasted. Pork is ideal for frying, stir-frying, grilling or barbecuing, also marinating. Grilled pork chops are a simple pleasure, and it only takes minutes to cook. Oven-baking is another method of cooking pork. In this recipe the marinated pork steaks are grilled, with a juicy topping made out of marinade with finishing touches of chopped spring onions. 


4 pork steaks, left whole

1 bunch of spring onions

For the marinade

2 tbsp rice wine (or use dry sherry)

6tbsp dark soy sauce

2 garlic cloves, crushed

4 tsp light muscovado sugar

Preparation time:

30 minutes / 4 serves

Put the marinade ingredients into a large freezer bag, add the pork and shake to coat. Leave for 20 minutes (or, if you have more time, overnight in the fridge). Meanwhile, shred the onions.

Heat the grill to medium and put the steaks onto the grill pan, reserving a little of marinade. Cook until sticky and glazed about 8 minutes, turning over halfway through cooking and spooning over a little more of the marinade every now and then.

Once the meat is done, rest it on a plate while you finish the sticky glaze. Put the remaining marinade into a small pan and boil for a new seconds until syrupy. Slice the pork, spoon over the reduced marinade and sprinkle with the spring onions to serve.