Marinated Hanger Steak with Spicy Ume & Lime

INGREDIENTS

Marinade:- 1/2 cup Shiso Teriyaki sauce- 2 tsp miso - 2tsp black pepper


2 bone-in pork chops

Aonori powder, for sprinkling

2 cups shredded cabbage

2 tbsp Roasted Sesame Dressing

1 tbsp sesame seeds

Method

1. Marinate the Pork Chops:
1. In a bowl, mix together the Shiso Teriyaki sauce, miso and black pepper.
2. Place the pork chops in a resealable bag or shallow dish and pour the marinade over them. Ensuring the chops are evenly coated.
3. Marinate in the refrigerator for at least 1 hour, preferably overnight.

2. Grill the Pork Chops:
1. Preheat your grill to medium-high heat.
2. Remove the pork chops from the marinade and let any excess drip off.
3. Grill the pork chops for 4-5 minutes on each side, or until they reach an internal temperature of 63°C.
4. Remove from the grill and let rest for a few minutes.

Dress the shredded cabbage with the sesame dressing, and plate up alongside the pork chop. Sprinkle over the aonori powder and sesame seeds then serve.

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