Pork Steak Recipe with Peanut Butter Satay and an Asian Slaw by Max Lowery

Recipe by Max Lowery.

Ingredients

2 tbsp	30 ml	grass-fed butter
3 tsp	15 ml	soy sauce
1		garlic clove, finely chopped
250 g		pork steak
1 tbsp	15 ml	peanut butter (no added sugar or oil)
1 tbsp	15 ml	honey
1 tbsp	15 ml	boiling water
2		carrots, peeled and grated
50 g		white cabbage, grated
a handful		mint, finely chopped
a handful		coriander, finely chopped
1		garlic clove, finely chopped (dressing)
1-2		red chillies, sliced (dressing)
1 tbsp	15 ml	red wine vinegar (dressing)
1 tbsp	15 ml	fish sauce (dressing)
1 tbsp	15 ml	lime juice (dressing)
2 tbsp	30 ml	toasted sesame oil (dressing)

Melt the butter in a frying pan and mix in half the soy sauce. Sauté the garlic until lightly browned.
Place the pork steak in the pan, cover and cook for 8–10 minutes on each side.
Meanwhile, combine the peanut butter, remaining soy sauce, honey and boiling water together in a small bowl.
Put the carrots and cabbage into a large bowl, and add the mint and coriander.
To make the dressing, mix the garlic, chillies, vinegar, fish sauce, lime juice and sesame oil together. Drizzle the dressing over the slaw and serve with the pork and satay sauce.