Notes
Ingredients
2 pork shoulder steaks
1 cucumber
1 tbsp. sesame oil
2 cloves garlic, crushed
1.5 tbsp. white wine vinegar
3 tsp. brown sugar
4 tbsp. soy sauce
1/2 tsp. chilli flakes
2 tbsp. hoisin sauce
2 tbsp. tomato ketchup
1 tsp. cornflour
1 tsp. ginger, grated
1 red pepper, sliced
160g green beans
Method
Preheat the oven to 200°C fan/220°C/gas mark 7 and place a shelf in the middle of the oven.
Drizzle the pork shoulder steaks with a little oil, season, place on a baking tray and cook in the middle of the oven for 18-20 minutes.
While the pork is cooking, place the cucumber under a plate, apply lots of pressure until the cucumber breaks. Cut the broken cucumber in 2cm chunks. Place in a bowl with the sesame oil, 1 clove garlic, 1 tbsp. white wine vinegar, half the brown sugar, half the soy sauce, chilli flakes and season well. This is your smashed cucumber salad.
In a small bowl, combine the hoisin sauce, tomato ketchup, half the brown sugar and 1/2 tbsp. white wine vinegar. This is your hoisin glaze.
When the pork is almost cooked, remove from the oven and turn the grill to high. Brush the pork with the hoisin glaze, reserving some for serving. Grill the pork for 2-3 minutes until the glaze is tacky and slightly charred. Place on a chopping board and cover with foil to rest.
While the pork is grilling, make the stir fry sauce by combining the cornflour, the remaining soy sauce, 2 tbsp. warm water, the remaining garlic and the ginger.
Once the pork is resting, heat some oil in a wok or frying pan over a high heat. Add the pepper and green beans and stir fry for a few minutes until becoming tender and starting to char. Add the stir fry sauce and cook for 1-2 minutes until the veg is flazed.
Thiny slice the pork and serve, drizzled with any remaining hoisin glaze with the stir-fried veg and cucumber salad. Sprinkle with sesame seeds to finish.