PreP Time

30 minutes +

Cook Time

10 minutes

Total Time

40 minutes+

Description here…

What you need to Get:

400g Pork Collarbutt (cut into 2-3 Scotch Steaks)

+ ¼ cup honey
+ 2 tablespoons lemon juice (about 1 lemon)
+ 2-3 cloves garlic, minced 
+ 2 teaspoons soy sauce
+ 2 shallots, finely chopped

+ 2 teaspoons oil



+ 1 carrot, grated

+ 1 lebanese cucumber, diced

+ ½ red onion, diced

+ 1/2 cups cashew nuts

+ 6 lettuce wraps

+ ¼ cup fresh coriander leaves, torn

+ Sesame seeds
Serve with Sweet & Sour sauce and lime wedges.

What you need to do:

  1. In a small bowl, whisk together garlic, honey, lemon juice, garlic, soy sauce and shallots.

  2. Rub marinade over the Pork Steaks and place in a plastic container. Cover and refrigerate for 20 minutes or overnight.

  3. Place Steaks in to a greased medium heat fry pan. Cook for 5 minutes on each side, turning only once. Thinly slice Pork Steaks.

  4. Meanwhile divide the carrot, cucumber, red onion and cashews evenly amongst the lettuce cups. Top with sliced Pork Steaks, sprinkle with coriander leaves and sesame seeds. Serve sweet and sour sauce and with lime wedges on the sides. 

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