This is a brilliant, Vietnamese-inspired marinade - fresh with lemongrass, sweet and salty - We all go weak for this pork - we're using juicy pork loin steaks with a classic fish sauce/lime juice/chilli dipping sauce on the side.
Pork loin steak, nuoc cham [fish sauce (anchovy extract 77%, salt, sugar), lime juice, water, sugar, garlic, birds eye chilli], fish sauce (anchovy extract 77%, salt, sugar), sugar, lemongrass, rice bran oil, garlic, black pepper
CONTAINS:
Fish.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
| Per 100g | Small | |
| ENERGY | 646kJ | 3293kJ |
| PROTEIN | 19.0g | 97.1g |
| FAT TOTAL | 6.0g | 36.7g |
| - SATURATED | 1.9g | 9.7g |
| CARBS | 6.3g | 32.2g |
| - SUGARS | 5.0g | 25.4g |
| SODIUM | 788mg | 4019mg |
Small:
Two pork loin steaks. Feeds two adults or more if sliced and tossed through a salad or wrapped in rice paper.
Serve with lime wedges, coconut or steamed rice, or rice vermicelli with rice-vinegar pickled vegetables and/or stir fried Asian greens. Alternatively, wrap the sliced pork in rice paper rolls with some Asian slaw or the rice-vinegar pickled vegetables.
Frozen product. Defrost in refrigerator. Once defrosted, cook and consume within 48 hours. This product contains raw pork and should be fully cooked before consumption.
Defrost fully, then heat a lightly oiled frypan, griddle or BBQ hot plate over a medium-high heat. Remove the pork from the marinade and cook for 5-6 minutes each side or until cooked through. Allow to rest for 5 minutes, slice thinly and drizzle with nouc cham. Serve with steamed rice and stir-fried greens or tossed through an Asian slaw or wrap in rice paper.
