1 frozen pork steak/fillet/whatever they’re called in your neck of the woods
2 red onions thickly sliced in rounds
4 cloves garlic, chopped
1 tsp cumin seed
2 tsp sesame seeds
1 tsp curry powder
1/2 tsp crushed chillies
1 dsrtsp rice vinegar
1 dsrtsp honey
salt & pepper for seasoning
2 tbsp olive oil
After the pork has defrosted a bit, slice it thinly using your favourite knife across the grain of the flesh. Combine all the other ingredients in a high-sided bowl, add the pork, stir and cover. Leave for several hours till the pork is well marinated and fully defrosted. You can stir it a few times through the chill process if you like.
A bit of citrus might go nicely with this, although I didn’t try it this time. Instead of the rice vinegar I guess.
Brush your favourite ridged skillet with oil and heat till it’s very hot. Smoking even. Lay the pork and onion mixture across it and cook through, turning appropriately so that you get a bodacious (1832) burning pattern throughout. The honey helps the charring process.
Serve with long beans on a bed of steamed rice.