Asian-style smoked pork rib-eye steaks with creamy garlic sauce

Beechwood smoked rib-eye steaks marinated in an Asian-inspired marinade and cooked over hot coals.

45 minutes (plus marinating time)

Serves 4 


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  • 2 packets (300g each) PnP smoked pork rib-eye steaks 



  • 3 Tbsp (45ml) soy sauce 
  • 3 Tbsp (45ml) honey 
  • 1 Tbsp (15ml) paprika 
  • 1 clove garlic, sliced 
  • 2 Tbsp (30ml) chopped fresh coriander 


Garlic sauce: 

  • ½-1 small bulb garlic 
  • Glug of oil 
  • 1 onion, chopped 
  • Knob of butter 
  • 1 Tbsp (15ml) grated fresh ginger 
  • ½ red chilli, chopped 
  • 1 cup (250ml) cream 
  • 1 Tbsp (15ml) mustard 
  • Handful chopped fresh coriander 
  • Salt and milled pepper 
  • Squeeze lemon juice 
  • Sesame seeds, spring onion and fresh coriander, for garnishing 
  • Coleslaw or salad, for serving 



  1. Combine marinade ingredients in a large zip-seal bag. 
  2. Add pork steaks and shake well to coat. 
  3. Marinade in the fridge for at least 2–3 hours (or overnight). 
  4. Bring marinated steaks to room temperature 30 minutes before braaiing. 
  5. Wrap garlic bulb in a piece of foil with a glug of oil (make sure it’s closed tightly). 
  6. Place foil parcel near coals, over low heat, for 15-20 minutes until browned and softened slightly. 
  7. Heat oil in a pan and fry chopped onion until golden, about 5 minutes. 
  8. Add braaied garlic, butter, ginger, chilli and fry for 2-3 minutes. 
  9. Add cream, mustard and coriander and simmer sauce for 5 minutes. 
  10. Season well, add lemon juice and set aside until serving. 
  11. Over hot coals, braai pork until charred, about 2-3 minutes a side. 
  12. Serve steak topped with a sprinkle of sesame seeds, spring onion and coriander, with garlic sauce and coleslaw or salad on the side. 


Browse more braai recipes here.


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