Air Fryer Honey Glazed Pork Steaks
with West African Style Spiced Rice, Sweetcorn and Peppers
- Soya
- Egg
- Mustard
You asked, we heard you. This recipe is perfectly designed to be cooked in your air fryer. Cook the pork, bell pepper and sweetcorn in the air fryer, then all you need to do is cook the rice. You're set for a fabulous dinner!
Ingredients
2 unit(s)
Garlic Clove
150 grams
Basmati Rice
10 grams
Chicken Stock Paste
40 grams
Baby Spinach
1 unit(s)
Bell Pepper
160 grams
Sweetcorn
2 unit(s)
British Pork Loin Steaks
30 grams
Tomato Puree
50 grams
West African Style Paste
(Contains: Soya)
50 grams
Aioli
(Contains: Egg, Mustard)
Not included in your delivery
15 grams
Butter
300 milliliter(s)
Water for the Rice
2 tbsp
Boiling Water for the Sauce
2 tbsp
Honey
Nutrition Values
Utensils
Cooking Steps
a) Peel and grate the garlic (or use a garlic press). Pop a deep saucepan (with a tight-fitting lid) on medium heat. Melt in the butter (see pantry for amount).
b) When the butter has melted, add the garlic and stir-fry for 1 min. Stir in the rice until coated, 1 min. Add the chicken stock paste and the water for the rice (see pantry for amount) and bring to the boil.
c) Once boiling, turn the heat down to medium and cover with the lid. Leave to cook for 10 mins, then remove the pan from the heat (still covered).
d) Pop the spinach on top of the rice (don't stir it in), cover with the lid and leave to the side for another 10 mins or until ready to serve (the rice will continue to cook in its own steam and the spinach will steam too).
a) Meanwhile, halve the bell pepper and discard the core and seeds. Slice into thin strips.
b) Drain the sweetcorn in a sieve.
a) Place the pepper and sweetcorn into your air fryer basket. Drizzle with oil, season with salt and pepper, then shake and toss to coat.
b) Spread out in a single layer.
c) Lightly brush the pork steak with oil, season with salt and pepper, then place into your air fryer basket on top of your veg.
a) Air fry both the pork and veg at 200°C until cooked through, 10-12 mins.
b) Halfway through, turn the pork and drizzle it with honey (see pantry for amount). IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.
c) Meanwhile, put the tomato puree and West African style paste into a small bowl and add the boiling water for the sauce (see pantry for amount).
a) Once cooked, transfer the pork to a chopping board and leave to rest for a couple of mins.
b) Stir the wilted spinach, sweetcorn, pepper and tomato puree mixture into the rice until completely combined.
c) Thinly slice the pork steaks.
a) Share the rice between your bowls.
b) Top with the pork steak and a dollop of aioli.
