The summer issue

Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller for just $6 an issue - offer ends 29th January, 2017.

Gourmet digital

Subscribe to Gourmet Traveller for your iPad or Android tablet.

Crumbed pork steaks with pineapple, lime and chilli mojo


You'll need

4 (600gm) pork leg steaks For dusting: Plain flour, seasoned to taste 2 eggs, lightly beaten with 1 tbsp milk 140 gm (2 cups) breadcrumbs, made from day-old bread 1 lime rind, finely grated 20 gm butter For shallow frying: olive oil To serve: butter or baby cos lettuce and avocado salad   Pineapple, lime and chilli mojo 2 tbsp lime juice 1 small (about 1.2kg) Bethonga pineapple, peeled, cored and finely chopped 2 fresh long red chillies, seeded and finely chopped 1/3 cup mint, torn ½ tsp caster sugar

Method

  • 01
  • For pineapple, lime and chilli mojo, place all ingredients in a bowl, then toss gently to combine. Cover and refrigerate until required.
  • 02
  • Working one at a time, place pork steaks in a plastic bag and, using the flat side of a meat mallet, pound until meat is about 5mm thick. Dust pork steaks in seasoned flour, shaking off excess, then dip in beaten egg mixture, then in combined breadcrumbs and lime rind, pressing firmly to coat. Heat butter and just enough olive oil to cover the base of a heavy-based frying pan until foaming and cook crumbed pork, in batches if necessary, over medium heat for 3-4 minutes on each side or until golden and just cooked through, then drain on absorbent paper.
  • 03
  • Serve pork immediately, topped with pineapple, lime and chilli mojo and a butter lettuce and avocado salad to the side.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

See more
2017 Restaurant Guide

Our 2017 Restaurant Guide is online, covering over 400 restaurants Australia wide. Never wonder where to dine again.

See more

At A Glance

  • Serves 4 people

Drink Suggestion

2004 Gramps Cabernet Merlot.

You might also like...

Fuss-free summer recipes

recipes

Rigatoni with mushrooms pecorino and herb crumbs

Fast autumn recipes

recipes

Prawns with black beans, chorizo and chipotle

Fast summer recipes

recipes

Pan-fried John Dory agrodolce with endive and goat’s cheese

Fast seafood recipes

recipes

Sparkling cherry crush

Six fast noodle recipes

recipes

Bullshot

Tequila and sangrita

recipes

Spirulina Rush

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×