Ingredients
2 x 220 to 250 g Mangalica pork collar steaks
3 tbsp light soy sauce
2 tbsp lime juice
1 clove garlic, minced
1 tbsp brown sugar
1 tsp English mustard
Salt and pepper, to taste
Nectarine Salsa
2 nectarines, diced
1 tomato, diced
½ red capsicum, diced
½ red onion, diced
Juice of 1 lime
1 handful fresh coriander, roughly chopped
1 to 2 sprigs fresh mint leaves
Salt and pepper, to taste
Cooking Method
Combine the soy sauce, lime juice, garlic, brown sugar, mustard, and seasoning in a bowl. Place the pork in a container, pour over the marinade and massage well. Cover and refrigerate for 4 to 6 hours, turning once halfway through.
Remove the pork from the fridge 30 minutes before cooking to allow it to come to room temperature. Preheat the oven to 180°C on top grill mode. Scrape off excess marinade and sear the pork over high heat until well caramelised. Transfer to a wire rack set over a baking tray and finish cooking in the oven until the internal temperature reaches 63 to 65°C, about 10 to 12 minutes. Rest the pork for 5 to 8 minutes before slicing. Serve with nectarine salsa.
To make the salsa, combine all ingredients in a bowl, toss gently, and set aside to allow the flavours to develop for about 1 hour. Leftovers can be kept refrigerated for up to 2 days
