Pork on fork.

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A few people have beem asking me about the loin pork steaks I cooked. (Although, none of the comments reflected this. Hint, hint). Anyway. For this one I took the same cut of meat and served with a very different flavor. Also the salad was rearranged. Simmilar style but revised ingredence to balance out the meal. Check it y'all.

Ingredents: Pork:

Trimed loin of pork 200g per steak.

1/2 cup soy sauce.

1/4 cup ketchapmannis.

3x3x5cm peice of ginger. Finley choped.

6 cloves of garlic. Finley choped.

1 chlli. Finley choped. (Optional).

2 tea spoons of palm sugar.

1/2 cup of fresh corriander. Choped.

Ingrenents:Salad:

1/2 cucummber. Cut on lenght then sliced.

1 carrot. Cut on lenght then sliced.

1 tomato. Equator cut then quartered.

1/2 cup of whole skinned water chestnuts.

Small bunch of fresh choped corriander.

Simple vinagrett. To taste.

Extra corriander. (Looks good).

Method:

Combine all steak ingredents. Allow to marinate f0r about 15 minutes. Don't over do this marinade. It's a full on sub-whooffer master blaster. 15 minutes tops, OK, Good. Lets move on.

As for the salad. Combine the listed ingredents in a salad bowl. Tip in enough dressing to coat the lot, what you want is a nice glisten. Cook the pork on a moderate hot plate. Use the finger method to tell doneness. Dont have the plate to hot, that will burn the soy marinade. Don't have the plate to cold, that will boil off any avalible moisture. If you have a grill plate, even better. Not that it will do a better job. It just looks cool.

Serving:

If you can slap it on a plate so it looks good. Your a better chef than I. Apart from that. Make sure the meat has had a chance to rest befor sreving. (Helps no end). Guzzle something like a mahogany porter with this one. (If you are a moron, and you don't know what a mahogany porter is. I'm talking about beer. Got it? Good).