2 good size pork eye loin chops
2 tbls of dark soy
2 tsp dark sugar
1 clove of garlic, sliced or crushed
Good splash of olive oil for frying
Handful of fresh mint and fresh coriander, finely chopped
200g fresh tomatoes, chopped
1 onion, finely diced
2 tbls red wine vinegar
2 cloves garlic, sliced
2 big red chillies, chopped
1 tsp sugar
Handful of rocket
Yoghurt and mint
First marinate the pork by placing in a dish, gently prick with a small sharp knife and then rub in the sugar, chilli and soy. Cover and allow at least an hour but preferably longer.
Next make the kebab house chilli sauce. Fry the onion for a few minutes in olive oil and then basically through everything else in and cook on a low heat for 45 minutes, the sauce should be broken down so it helps if you keep an eye on it and give it the occasional stir. Check for seasoning, it should be a little sweet, very hot and a bit sour, adjust the flavours if neccessary. Remove from the pan and blitz it roughly before chilling (the sauce, not the chef!)
When you are ready to eat heat a non-stick pan on a medium high heat with oilve oil. Add the pork steaks and turn every two to three minutes, they will begin to carmelise and go a deep brown colour. After ten minutes take the pan and place in the oven for a further ten minutes (depending on the thickness) at 180c.
When the pork is ready serve with the rice, rocket, yoghurt/mint mixture and chilli sauce…. pitta bread and hangover optional.