Pork with Peach Chutney

Pork can be an acquired taste and knowing how to cook it can be a challenge. YOURLifeChoices loves the fruity flavour burst you get with Peter’s Pork with Peach Chutney.

2 pork butterfly steaks
1/4 cup Chinese barbecue marinade
2 tablespoons olive oil
1/2 tablespoon white wine vinegar
1 teaspoons yellow mustard seeds
1 teaspoon ground szechuan pepper
1 tablespoon brown sugar
1/2 onion, sliced
1/2 small red chili, seeded, sliced
1 small tin of peaches in natural juice, roughly chopped
1/4 cup peach jam
Steamed basmati rice

Brush the Chinese Barbecue marinade on both sides of your pork and leave in fridge to sit, covered.

Preheat a pan over medium heat and add onion to 1 tablespoon of oil and cook until soft. Stir through the mustard seeds until they begin to pop and then add the chili, szechuan pepper, vinegar, sugar, peach and jam. Reduce the heat to low and cook for 10 minutes until thickened.

Preheat a separate pan on high heat and add your pork cooking for 1-2 minutes on each side until cooked through. Serve with chutney on steamed rice.

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