Melt in your mouth soy caramel pork with feta and cucumber salad

In the Kitchen

Ali Leonard discovered a melt-in-your-mouth recipe on

"I made this last night. Found this recipe on line and like the sound of it. Not usually a fan of Pork chops or steaks as they can be dry, but this worked well. And yes I did pile my plate with the crispy shallots! Love them,and the pork wasn't at all dry with the method suggested." she said.

See the recipe below.


For the meat:
  • 4 pork steaks, about 2cm thick
  • 4 shallots, peeled
  • 300ml canola oil
  • 50g feta
  • 1/2 cucumber
  • 1 tsp Vietnamese or regular mint, chopped
  • 1/2 bunch coriander leaves, roughly chopped
  • 2 cups cooked rice, to serve


  • 2 Tbsp sugar
  • 1 Tbsp soy sauce
  • 1 Tbsp Balsamic vinegar
  • 2 Tbsp water
  • 1 tsp fresh ginger, peeled & sliced
  • 3 Tbsp shallot oil (see method below)


  1. Finely slice the peeled shallots into thin rings. 
  2. Heat the canola oil in a frypan, and when the oil is hot, add the shallots. 
  3. Stir continuously until the shallots are light brown. 
  4. Remove the shallots from the heat with a slotted spoon and place on paper towels to drain while they cool.
  5. Reserve the oil for use in the dressing.


  1. Heat the sugar in a saucepan with a little water, stirring continuously.
  2. When the sugar starts to lightly colour, add the ginger. 
  3. Wait for the caramel to darken slightly, then remove from the heat.
  4. Carefully add the soy sauce, vinegar and oil. Stir to dissolve the caramel. 
  5. Add water and season with salt and pepper if required.

Pork & Veges:

  1. Peel and slice cucumber into thin ribbons, then toss with the mint.
  2. Season the pork steaks with salt and pepper. Add a dash of oil to a frypan or barbecue over medium-high heat.
  3. Add the pork and cook for 6 minutes on one side. Flip the steaks and cook on the other side for two minutes.
  4. Remove the steaks from the pan and rest on a plate for at least two minutes.
  5. Slice the meat into thin strips. Divide the rice over four bowls and place the sliced meat on top. Spoon over the dressing and arrange the cucumber, coriander, crisp shallots, and crumbled feta on top.

For more tips, see the full recipe at