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Prep Time 10 minutes - Total Time 20 minutes - Serves 2-4

I bloody love pork and this spicy pork with a quick veggie pickle, is amazing. The spicy pork with the pickle works soooo well. This could be my new favourite weeknight dinner. So easy to prepare and super quick to cook.

Depending on how greedy you are this recipe will feed either 2 or 4 people. I’m fatty so I can eat 2 of the pork steaks.

Marinated Ingredients

  • 4 pork shoulder steaks.

  • 3 tbsps of Thai red curry paste.

  • 1 tbsp of light muscovado sugar.

  • 2 tbsps of light soy sauce.

  • 4 garlic cloves, crushed.

  • 2 lime juice and zest.

  • Pinch of chilli flakes.

Pickle Ingredients

  • ½ of a small red onion, finely sliced.

  • 1 small carrot, peeled into ribbons.

  • ¼ of a cucumber, peeled into ribbons (only peel as far down as the pips).

  • 1 red chilli, finely sliced.

  • 150 ml of white wine vinegar.

  • 1 tbsp of caster sugar.


  1. Pop into a large bowl or Tupperware all of the marinade ingredients, season with salt and pepper and mix. Leave to marinate for a long as possible.

  2. For the pickle just mix the vinegar and sugar than at this point give it a taste; I like mine quite tangy so now is the time to adjust it to your taste by adding more sugar or vinegar. Once your happy add the veg, cover with a lid and leave.

  3. When you are ready to cook the pork, take a nonstick frying pan and add a small drizzle of oil. Fry the pork over a medium to high heat, mine were only thin so only took around 2-3 minutes on each side. Depending on how thick yours are they may take a little longer, just make sure that they are cooked through. Also, I cooked mine 2 at a time so I don’t overcrowd the pan or you could use 2 pans.

  4. One done serve the pork and pickle with rice and some extra lime wedges.

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