Vietnamese Style Glazed Pork Steak

Once the pan is 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). Trim the pak choi, then separate the leaves. Cut any larger leaves in half lengthways down the middle.

Heat a drizzle of oil in the (now empty) frying pan on high heat.

Once hot, add the pak choi and stir-fry until just soft, 3-4 mins. Transfer to a bowl and cover to keep warm.

Pop the frying pan back on medium-high heat with a drizzle of oil. Season the pork with salt and pepper.

Once 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: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

While the steaks are frying, mix the ketjap, ginger, garlic & lemongrass 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 half the lime juice. Season with salt and pepper, add a pinch of sugar and mix together.

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

Put the frying pan back on medium heat and pour in 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 thick slices.