DESCRIPTION:

Fall for summer flavours with Honey-Glazed Pork Rump or Rib-eye and Peach & Nectarine Salsa. Choose Farmstead Pork, marinate, and braai to perfection!

INGREDIENTS:

For the Pork Steak:

6 x 200g Farmstead Pork Rib-eye or Rump Steaks
¼ cup (60ml) honey
2 tbsp. (30ml) soy sauce
2 tbsp. (30ml) olive oil
6 cloves of garlic; crushed
2 tsp. (10ml) fresh ginger; grated
Salt and pepper, to taste

For the Peach and Nectarine Salsa:

4 ripe peaches and nectarines; diced
1 red onion; finely chopped
2 jalapeños; seeded and finely chopped
½ cup (120ml) of fresh coriander; chopped
Juice of 2 limes
Salt, to taste

METHOD:

  1. Mix the honey, soy sauce, olive oil, crushed garlic, grated ginger, salt, and pepper together in a bowl to form a marinade.
  2. Place the pork steaks in a large resealable bag or a shallow dish – pouring the prepared marinade all over them.
  3. Ensure all the steaks are well coated before placing them in the fridge for at least 2 hours, preferably overnight.
  4. Let’s crank up the heat as you prepare the coals for a medium heat. Rather lean towards a medium low heat, and not medium high.
  5. Braai the pork steaks for approximately 10 minutes per side (turning every 5 minutes) until golden brown and cooked through.
  6. While the pork steaks are on the braai, give them a little TLC throughout the cook with the remaining marinade.
  7. For the salsa you need to combine the diced peaches and nectarines, chopped red onion, jalapeños, coriander, and lime juice in a bowl. Stir well to combine and adjust seasoning to taste.
  8. Finish off the dish by serving the salsa on top of the beautifully-cooked pork steaks.
  9. Elevate the dish even further with a handful of braaied peach and nectarine halves as garnish.