Coconut and chilli pork steak recipe

Adam Liaw
Adam Liaw's Thai coconut and chilli pork steaks.
Adam Liaw's Thai coconut and chilli pork steaks. Photo: William Meppem

Dreaming of an escape to exotic locations? This Thai dish will give you an appetite for travel. Pork is an underrated meat but carries flavour well and is simple to prepare. Whether slow-cooked or quickly fried, it remains tender and succulent.


800g pork neck steaks (often called pork scotch fillet)

2 tbsp fish sauce

1 tbsp soy sauce

2 tbsp castor sugar

½ tsp salt

3 cloves garlic, minced

2 large red chillies, chopped

½ small onion, finely chopped

¼ tsp black pepper

⅓ cup coconut milk

1 tbsp oil, for frying

coriander and lime, to serve

Note: check sauces are gluten-free if required


1. Combine the pork and the remaining ingredients – except the oil, coriander and lime – in a plastic press-seal bag and refrigerate overnight.

2. Grill the pork steaks on a barbecue or hot frying pan for about four minutes each side until cooked through.

3. Rest for a further three minutes and serve scattered with the coriander and lime wedges.