Bring a burst of bold, aromatic flavour to your table with this Oven Baked Thai Style Pork Loin Steak served alongside vibrant veggie rice. Inspired by the perfect balance of sweet, savoury, and gently spiced Thai cuisine, this dish is both comforting and exciting. Ideal for a weeknight dinner that feels a little more special without requiring hours in the kitchen. The tender pork soaks up a rich marinade while the colourful rice adds freshness and texture, making every bite satisfying and well-rounded.
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Equipment
- Sharp knife
- Chopping board
- Mixing bowl
- Tablespoon
- Teaspoon
- Large saucepan
Ingredients
- Pork loin steaks x 500g
- Tamari x 2 tbsps
- Apple cider vinegar x 1 tbsp
- Fresh ginger x 2 inch piece
- Garlic cloves x 3
- Coconut sugar or brown sugar x 1 tsp
- Chicken or vegetable stock x 200mls
- Salt and pepper to taste
Method for the pork loin steaks
- Preheat the oven to 180°C or gas mark 5.
- In the mixing bowl pour the chicken or vegetable stock, tamari, apple cider vinegar and coconut sugar.
- Peel and grate the ginger.
- Squash the garlic under the blade of the knife and remove the skin.
- Slice the garlic and place these ingredients into the small mixing bowl.
- Mix these ingredients together.
- Add the pork chops to the mixing bowl and add salt and pepper to taste.
- Rub the ingredients together using your hands.
- Place the pork chops and marinade in the baking tray.
- Put the tray into the oven for 12 – 15 minutes.
- If the fat is a golden brown colour on one side turn them over.
- If it’s not, put them back into the oven for another 2 minutes.
- Then cook for another 12 – 15 minutes on the other side or until the fat is golden and the juice have run clear.
- Remove from the oven and serve with the rice.
Ingredients
- Rice x 300g
- Onion x 1
- Courgette x 1
- Chicken or vegetable stock or bone broth x 600mls
- Tamari or soy sauce x 2 tbsp
- Dried mixed herbs x 1 tsp
- Spinach x 1 handful
- Coriander x 1 handful
Ingredients for the veggie rice
- Slice the onions into 1/2 centimetre pieces.
- Peel the courgette and grate it.
- Wash the rice through twice in a sieve and set aside.
- Put the large saucepan onto a high heat on the hob and add oil to the base.
- When the pan is hot, add in the onions and fry until they become soft.
- Next add in the courgette and fry these for a few minutes.
- Add in the rice and fry for another minute.
- Sprinkle over the dried mixed herbs.
- Then pour over the bone broth or chicken or vegetable stock.
- Pour enough stock to cover the rice and then about 2 centimetres above that.
- Turn the heat back up and bring all the ingredients to the boil.
- Add in salt and pepper to your tastes and then add the tamari or soy sauce.
- When the ingredients are at boiling point, turn the heat down and leave to simmer on a low heat.
- Wait until all the liquid has disappeared from the pan then remove it from the heat.
- Chop the spinach and coriander.
- Add in the spinach and coriander stir in with the cooked rice until it wilts down.
- Once all the liquid has disappeared from the pan, serve into the bowl and put the pork steaks on top.
- Then serve and enjoy.
Whether you’re looking to shake up your usual meal routine or impress with minimal effort, this recipe delivers big on taste with simple steps. The marinaded pork loin steaks can be made earlier in the day or the night before and stored in the fridge. Give it a try and let your kitchen be filled with irresistible aromas. This is one you’ll come back to again and again.
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