Sarah Tiong’s Brown Sugar Rubbed Pork Loin Steak with Charred Corn

Prep time 5 minutes Cook time 15 minutes

Serves 1 people



  • 1 Pork loin steak
  • Salt & pepper
  • Oil
  • 1 corn cob, kernels removed
  • ½ rasher Australian bacon, finely sliced
  • 1 tablespoon butter
  • Handful fresh parsley, finely chopped

Sugar Rub Mix

  • ½ tablespoon brown sugar
  • ½ tablespoon ground coriander seed
  • ½ tablespoon ground fennel seed
  • Pinch chilli flakes
  • Pinch salt & pepper
  • Pinch fresh thyme leaves, chopped


  1. 1.
    Place a fry pan on medium-high heat with a tablespoon of oil. Allow the oil to get hot.
  2. 2.
    Season both sides of room-temperature steak with salt, pepper & combined sugar rub mix.
  3. 3.
    For 2cm thick steaks, use the 6-2-2 method. That’s 6 minutes on one side, 2 minutes on the other side before removing steak from heat and allowing to rest for a further 2 minutes.
  4. 4.
    Meanwhile in another oiled pan on medium heat, add corn kernels & bacon. Heat through and add butter, mix and season with salt & pepper. Cook until golden, turn off the heat & leave in the pan to cool slightly. Mix through chopped parsley.
  5. 5.
    Slice the pork steak and serve on top of the Corn. Serve with dinner rolls, mac and cheese or other favourites.