Vietnamese Glazed Pork Steak

While your rice cooks, heat a large frying pan on medium-high heat (no oil).

Once hot, add the desiccated coconut and cook, stirring regularly, until lightly toasted, 2-3 mins. TIP: Watch it like a hawk as it can burn easily.

Meanwhile, cut the lime into wedges. Roughly chop the coriander (stalks and all).

Heat a drizzle of oil in the now-empty frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.

Once the oil is hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

While your steaks are frying, mix the ketjap, lemongrass, ginger and garlic paste, sambal, and water for the sauce in a small bowl (see pantry for amount). 

In a large bowl, mix the coleslaw mix, mayonnaise, coriander, and lime a squeeze of half of the lime juice. Season with salt and pepper and add a pinch of sugar and mix together.

When your pork steaks are cooked, remove the steaks to a plate and cover in foil.

Lower the heat of the pan to medium and pour over the sauce. Simmer until thickened slightly, 1-2 mins. 

Stir through the butter until melted then remove from the heat.

Fluff up the rice with a fork and fold through the toasted coconut.

Cut your pork steaks widthways into 1cm slices.