What Speedy and I had for breakfast yesterday were the same pork steaks that went into Alex’s school lunchbox. Small pork steaks, actually, less than half an inch thick and about three inches in diameter. I packed three for Alex so there were only two left for Speedy and myself. So I decided to serve our minuscule spicy pork steaks with tomato and mint salad, and fried eggs.
But, first, let me tell you about how I cooked the spicy pork steaks and what I seasoned them with.
I bought this jar of chili garlic sauce with ginger a few weeks ago. I already knew it was great as a dipping sauce but I wondered if it could be used for cooking as well. I found out yesterday morning — and the answer is yes.
- enough mini-pork steaks (or cutlets on the thick side) for 3
- chili garlic sauce
- soy sauce
- Melt the butter in a frying pan.
- Sear the pork steaks.
- Add 1 teaspoon of chili garlic sauce and 1 teaspoon of soy sauce for every piece of pork. Braise for five minutes or until done.
- Serve the spicy pork steaks with tomato and mint salad.
If you cooked this dish (or made this drink) and you want to share your masterpiece, please use your own photos and write the cooking steps in your own words.
Now, about the salad. Nothing fancy, really.
Just fresh tomatoes cut into small cubes, coarsely sliced lemon mint leaves (yes, from our garden) and a sprinkling of salt.
You’ll be amazed how fresh lemon mint leaves can perk up the flavor of tomatoes. :)