Just adapted this on the spur of the moment when we were having some friends over shortly after Christmas so everyone was bored with turkey and ham. The main differences being the method of cooking and a wetter marinade.
Feeds 6 to 8.
3 pork steaks, sliced thinly across the grain
heaped tbsp sesame seeds
heaped tsp cumin seed
tsp fennel seeds
heaped tsp medium curry powder
level tsp berbere (optional)
juice of one lime
tbsp rice vinegar
tbsp light soy sauce
tbsp sesame oil
tbsp sunflower oil + a dash more
3 or 4 cloves of garlic, minced.
Combine all the ingredients and chill in a closed container in the fridge for a few hours. Agitate often to combine the flavours. Heat the oven to 180C while this is chilling, then spread the mixture over a large roasting tin. Cook for about 30 minutes, or until slightly burnt at the edges.
Serve with boiled rice and green beans cooked in coconut milk, garlic and chili on a bed of shredded cabbage.