Char Siu Glazed Pork Steaks and Crispy Seaweed Style Kale

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.