Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

Name: Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale and Salt and Pepper Chips
Total time: 40 min
Yield: 2
Cuisine: Chinese
Ingredients: 450 grams Potatoes; 1 unit(s) Bell Pepper; 1 sachet(s) Chinese Five Spice; 2 unit(s) British Pork Loin Steaks; 100 grams Chopped Kale; 5 grams Roasted White Sesame Seeds; 75 grams Char Siu Paste; ½ tsp Sugar; 50 milliliter(s) Water for the Sauce; 2 tbsp Mayonnaise

and Salt and Pepper Chips

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Char siu refers to a Cantonese inspired barbecue dish typically made with pork, though the versatile flavours of white miso, plum, orange, Five Spice and soy sauce used for the marinade pair well with almost any meat. In this dish, we're pairing glazed pork steaks with kale seasoned with sugar and sesame to give the flavours of seaweed, a popular side dish. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.

Tags:

Calorie Smart

•High Protein

•New

Allergens:

Sesamzaad

•Soja

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 35 minutes

DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

1 unit(s)

Bell Pepper

1 sachet(s)

Chinese Five Spice

2 unit(s)

British Pork Loin Steaks

100 grams

Chopped Kale

5 grams

Roasted White Sesame Seeds

75 grams

Char Siu Paste

Not included in your delivery

½ tsp

Sugar

50 milliliter(s)

Water for the Sauce

2 tbsp

Mayonnaise

Nutritional information

Energy (kJ)2327 kJ

Energy (kcal)556 kcal

Fat17.8 g

of which saturates3 g

Carbohydrate63.9 g

of which sugars19.9 g

Dietary Fibre9 g

Protein36 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray

•Rolling Pin

•Baking Paper

•Pan

•Aluminum Foil

Instructions

Preheat your oven to 220°C/200°C fan/gas mark 7.

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Halve the bell pepper and discard the core and seeds. Slice into thin strips.

Pop the chips and sliced pepper onto a large baking tray.

Drizzle with oil, sprinkle over the Chinese Five Spice and season generously with salt and pepper. Toss to coat.

Spread out in a single layer. TIP: Use two baking trays if necessary.

When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.

Sandwich each pork steak between two pieces of baking paper or cling film.

Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. IMPORTANT: Wash your hands and equipment after handling raw meat.

Heat a drizzle of oil in a large frying pan.

Once hot, add the pork steaks. Fry until browned, 2-3 mins on each side. Reduce the heat to medium and fry for an additional 4-6 mins, turning every couple of mins. IMPORTANT: The pork is cooked when no longer pink in the middle.

While your pork fries, spread the kale out on a baking tray. Drizzle with oil and season. Sprinkle over the sugar (see pantry for amount) and sesame seeds.

Bake the kale on the middle shelf until crispy, 7-8 mins.

Once your pork has finished frying, remove the steaks from the pan to a plate and cover with foil to rest.

Reduce the heat of the (now empty) pan to low and stir in the char siu and water for the sauce (see pantry for amount). Simmer until thickened slightly, 1-2 mins. Add the pork steaks back into the pan, along with any juices, then turn to coat in the sauce.