More comfort food for the dinner table! These juicy pork steaks with sautéed potatoes are covered in soft, richly flavoured onions and a crumble of salty feta. A great way to gear up for autumn.
Sautéed potatoes are a quicker alternative to roast potatoes, and those crispy edges are so moreish! If you don’t like pork, feel free to substitute with boneless, skinless chicken thighs.
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More comfort food for the dinner table! These juicy pork steaks with sautéed potatoes are covered in soft, richly flavoured onions and a crumble of salty feta. A great way to gear up for autumn!
Whisk together sugar, tomato sauce, vinegar, soy sauce and Worcestershire sauce. Season pork all over with salt and pepper. Place in a shallow dish and pour sauce over the top. Turn to coat and leave to marinate for 10-15 minutes.
Wash and peel potatoes. Dice into small 1-2cm (0.5in) cubes. Place in a large saucepan and cover with water. Boil for 5 minutes. Drain well.
While potatoes boil, thinly slice onions for pork. Finely shred cabbage and trim ends off green beans.
Heat butter and oil in a large wok or frying pan over medium-high heat. Add potatoes and rosemary and season generously with salt and pepper. Sauté, stirring occasionally, for 15 minutes, until golden brown and crisp around the edges.
In a separate large frying pan, heat oil over medium-high heat. Add pork (leaving excess marinade in the dish for now) and brown for 2 minutes each side. Dissolve stock powder in boiling water and add to pan together with remaining marinade, onions and garlic. Cover with a lid and simmer for 5 minutes. Turn pork over and simmer for a further 5 minutes.
Microwave cabbage for 2 minutes. Add beans and microwave for a further 1 1/2 minutes, until tender. Divide potatoes between serving plates, top with cabbage, then pork and onion mixture. Crumble feta over the top and serve with beans on the side.
WINE MATCH: Go for a Chardonnay.
GLUTEN-FREE OPTION: Use gluten-free tomato sauce, soy sauce, Worcestershire sauce and stock powder.
INGREDIENT SWAPS: Boneless, skinless chicken thighs are a great alternative to pork (brown for a little longer - 3-4 minutes each side). You could use kumara instead of potatoes.
STORING AND REHEATING: Store individual portions in airtight containers in the fridge and reheat in the microwave (unfortunately pork goes a little tough when reheated).