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Crumbed pork steaks with sweet chilli sauce


  • To make the chilli sauce, put the vinegar, caster sugar, ginger, chillies, garlic, pineapple and salt in a heavy-bottomed pot. Stir well and briefly cook to dissolve the sugar. Taste for sweetening. 
  • Put the flour in a large bowl, the milk beaten with eggs in another, and the crumbs in a third bowl.
  • Dip the steaks in the flour, then in the egg wash and crumb to coat well. Shake off any excess. 
  • Heat a thin layer of oil in a heavy-bottomed pan and fry the crumbed steaks in 2 batches until golden on both sides, adding a little fresh oil if needed. Drain well on kitchen paper towels. 
  • At the same time, blanch the snowpeas in boiling water until crisp-tender. Then drain well.
  • Serve the steaks with the snowpeas and sweet chilli sauce on the side.


  • 1 cup white vinegar
  • ½ cup caster sugar
  • 1 heaped tspn grated fresh ginger
  • 3 small red chillies, finely chopped
  • 3 garlic cloves, finely chopped
  • ¼ cup crushed pineapple
  • ¼ tspn salt
  • 2 cups plain flour
  • ¼ cup milk
  • 1-2 eggs
  • 2 cups Panko crumbs (or plain breadcrumbs)
  • 4 x 150 gm pork leg steaks, trimmed of all fat & battened out to about 5 mm thickness
  • olive oil
  • 20 snowpeas

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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