Chilli and Honey Glazed Pork Steak
topBannerName Desktop
topBannerName Tablet
topBannerName Mobile
Chilli and Honey Glazed Pork Steak

Chilli and Honey Glazed Pork Steak

with Roasted Pepper, Couscous and Mint Yoghurt

Looking for a quick and tasty midweek dinner option? Try cooking up our Chilli and Honey Glazed Pork Steak in just 20 minutes for a delicious and speedy meal.

Tags:
Calorie Smart
•Rapid
Allergens:
Cereals containing gluten
•Milk

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.

Preparation Time20 minutes
Cooking time20 minutes
DifficultyEasy

Ingredients

serving amount

1

Bell Pepper

(May contain Celery)

1

Red Onion

120

Couscous

(Contains Cereals containing gluten May contain Soya)

10

Chicken Stock Paste

2

British Pork Loin Steaks

75

Low Fat Natural Yoghurt

(Contains Milk)

1

Mint

15

Honey

1

Chilli Flakes

50

Zhoug Style Paste

Not included in your delivery

240

Water for the Couscous

sideBannerName

Nutritional information

Energy (kcal)594 kcal
Energy (kJ)2487 kJ
Fat19 g
of which saturates4.1 g
Carbohydrate65.4 g
of which sugars19.3 g
Protein40.6 g
Salt1.68 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Bowl
•Kettle
•Cling Film
•Pan

Instructions

Roast the Veg
1

a) Preheat your oven to 240°C/220°C fan/gas mark 9.

b) Halve the pepper and discard the core and seeds. Slice into thin strips, then halve them widthways. Halve, peel and cut the onion into 1cm wide slices.

c) Pop the pepper and onion onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

d) When the oven is hot, roast on the top shelf until soft and slightly charred, 12-15 mins.

Make the Couscous
2

a) Fill and boil your kettle. Put the couscous in a bowl.

b) Pour in the boiled water for the couscous (see pantry for amount) and stir in the chicken stock paste, then cover tightly with cling film.

c) Leave the couscous to the side for 10 mins or until ready to serve.

Fry the Pork
3

a) Heat a drizzle of oil in a large frying pan on medium-high heat.

b) Season the pork with salt and pepper.

c) Once hot, lay the pork steaks in the pan and fry until browned, 2-3 mins on each side.

d) Reduce the heat to medium and fry for an additional, 4-6 mins, turning every couple of mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

Mint Yoghurt Time
4

a) Meanwhile, pop the yoghurt into a small bowl and season with salt and pepper.

b) Pick the mint leaves from their stalks and roughly chop (discard the stalks).

c) Add the mint leaves to the yoghurt, stir together and set aside.

Bring on the Glaze
5

a) Once the pork is cooked, remove the pan from the heat.

b) Drizzle in the honey and sprinkle over the chilli flakes (use less if you'd prefer things milder). TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.

c) Turn the pork to coat it in the glaze, then set the pan aside for a couple of mins to allow the pork to rest.

d) In the meantime, fluff up the couscous with a fork and stir through the zhoug.

Finish and Serve
6

a) When ready, cut the pork widthways into 5-6 pieces.

b) Share the zhoug couscous between your bowls and top with the roasted veg.

c) Lay the glazed pork on top.

d) Drizzle over the mint yoghurt to finish.

Enjoy!