Fragrant Thai Pork Steaks

Nutrition per serve

Ingredients

• 2pcs carrot
• 1pcs granny smith apple
• 1pcs Lebanese cucumber
• 1bunch lemongrass
• 1bunch makrut lime leaves
• 1clove garlic
• 50g sweet chilli sauce
• 150g jasmine rice
• 2pcs pork loin steaks
• 1bunch mint
• 10ml white vinegar
• 5ml sugar
• 10ml neutral-flavoured oil

Method

1. Step 1 — Make cucumber-apple salad
   Shred carrots and unpeeled apple using a julienne peeler or coarsely grate with a box grater. Quarter cucumber lengthwise. Lightly smack with flat side of a large knife or a rolling pin, then coarsely chop. Combine 2 tsp white vinegar and 1 tsp sugar in a large bowl. Add the carrot, apple and cucumber and toss to combine. Set aside, tossing occasionally, until needed.
2. Step 2 — Prep ingredients
   Trim the end of the lemongrass stem, then cut off the dry woody section at the top. Peel off 2-3 tough outer layers, then very finely chop half the pale, tender part of the stem*. Separate the lime leaves, remove the central vein and finely shred half the leaves*. Crush or finely chop the garlic.
3. Step 3 — Make lemongrass sauce
   Combine the lemongrass, lime leaves, garlic, sweet chilli sauce and 2 tsp oil in a bowl. Season with salt and pepper.
4. Step 4 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
5. Step 5 — Air-fry pork
   Meanwhile, line the air-fryer basket with foil. (If you don't have an air fryer, no problem! Simply pan-fry the pork, then add the sauce.) Preheat the air fryer to 200C. Put the pork in the lined basket, drizzle with the lemongrass sauce and turn to coat. Air-fry the pork for 8-10 mins until golden and cooked through. Remove the pork from the air fryer and rest for 2 mins.
6. Step 6 — Get ready to serve
   While the pork is resting, pick the mint leaves, discarding the stems. Fluff the rice with a fork. Slice the pork. Divide the rice, cucumber-apple salad and pork among plates and drizzle the pork with cooking juices. Scatter with the mint to serve.