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.
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.
Ingredients
1
Bell Pepper
(May contain Celery)
1
Red Onion
120
Couscous
(Contains Cereals containing gluten May contain Soya)
10
Chicken Stock Paste
2
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
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
