JUICY PORK STEAKS WITH SAUTEED POTATOES
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.
JUICY PORK STEAKS WITH SAUTEED POTATOES
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!
Ingredients
PORK
- 1/4 cup brown sugar (50g)
- 3 1/2 Tbsp tomato sauce (ketchup)
- 1 1/2 Tbsp apple cider vinegar
- 1 1/2 Tbsp soy sauce
- 1 Tbsp Worcestershire sauce
- 600 g pork leg steaks (1lb 5oz)
- 1/2 Tbsp olive oil
- 1 red onion
- 1 brown onion
- 2 cloves garlic
- 1/2 tsp chicken stock powder
- 1/2 cup boiling water (125ml)
POTATOES
- 850 g potatoes (e.g. Agria) (1lb 14oz)
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 tsp dried rosemary
TO SERVE
- 1/4 small red cabbage
- 250 g green beans (8.8oz)
- 75 g feta cheese (2.6oz)
Instructions
PREPARE PORK
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.
PREPARE POTATOES
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.
PREPARE VEGGIES
While potatoes boil, thinly slice onions for pork. Finely shred cabbage and trim ends off green beans.
COOK POTATOES
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.
COOK PORK
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.
SERVE
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.
Recipe Notes
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).
ALSO ON THE MENU
