Mix marinade ingredients together and mix well. Add pork steaks, mix well, cover and marinate in the fridge overnight.
For Pickle Carrot Slaw-Over a medium to high heat, mix water, white vinegar, salt and sugar and simmer until the sugar and salt have dissolved. In a glass or ceramic container, pour hot liquid over grated carrot and refrigerate. Best results are to leave it overnight but you can leave it just until it cools if you don’t have much time.
For Flavoured Rice-Over a medium to high heat pan or wok, add a little oil and stir fry Lee Kum Kee Minced Garlic and ginger. Add rice to the pan, heat through, then fold in Lee Kum Kee Panda Brand Oyster Sauce, Lee Kum Kee Premium Soy Sauce, rice wine vinegar till it’s all heated through. Remove from heat and fold through shallots and Lee Kum Kee Pure Sesame Oil just before serving.
Drain carrot from pickling brine, add to a bowl, then mix through honey to coat each piece. Set aside to serve.
Cook pork steaks on a high heat grill plate for approximately 3 minutes either side or until just cooked through. Remove from heat and rest. While they’re resting, cook the leftover marinade in the same pan till simmering and reduced a little. Add to pouring jug and serve with pork, pickled carrot slaw and flavoured rice.