Chinese BBQ Style Pork Steak
with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli
- Sesame
- Soya
- Hazelnuts
- Pecan Nuts
- Brazil nuts
- Nuts
- Almonds
- Macadamia Nuts
- Peanut
- Pistachio nuts
- Cashew nuts
- May contain traces of allergens
Ingredients
450 grams
Potatoes
5 grams
Black Sesame Seeds
(Contains: Sesame, Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts, May contain traces of allergens)
2 unit(s)
Garlic Clove
160 grams
Tenderstem® Broccoli
100 grams
Asparagus
2 unit(s)
British Pork Loin Steaks
75 grams
Char Siu Paste
(Contains: Soya)
Not included in your delivery
1 tbsp
Honey
20 grams
Butter
Nutrition Values
Utensils
Cooking Steps
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).
Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the sesame seeds, season with salt and pepper, then 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.
Meanwhile, peel and grate the garlic (or use a garlic press).
Halve any thick broccoli stems lengthways. Trim the bottom 2cm from the asparagus and discard.
Pop the Tenderstem® broccoli and asparagus onto a baking tray. Drizzle with oil, sprinkle over the garlic, season with salt and pepper, then toss to coat.
Spread out in a single layer.
When the chips have 10 mins remaining, roast the green veg on the middle shelf of your oven until tender and crispy, 10-12 mins.
Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper. IMPORTANT: Wash your hands and equipment after handling raw meat.
Once the oil is 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.
Once cooked, transfer to your board, cover with foil and allow to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.
Wipe out the frying pan and return to medium heat.
Add the char siu paste, honey and butter (see pantry for both amounts).
Heat until warmed through and melted, 1-2 mins. Remove from the heat.
When ready to serve, slice the steaks widthways into 1cm slices and share between your plates. Spoon over the char siu sauce.
Serve the chips, asparagus and broccoli alongside.
Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The char siu sauce is a highlight for many, praised for its rich, sweet flavour that pairs well with the pork. Some find it too strong or sweet, so consider adjusting the quantity to suit your taste.
- Ease of prep: This is a straightforward dish that comes together quickly using just a frying pan and oven tray, making it a good option for busy weeknights.
- Suggestions: Reduce the butter in the sauce if you prefer a less oily finish, and try adding Chinese five spice to the chips for extra depth. Par-boiling the tenderstem broccoli before roasting can help if you find it turns woody in the oven.
- Next-day meals: One reviewer noted the dish worked well the following day, with the sauce keeping its flavour nicely alongside the pork.
- Customisation: Serving with rice instead of chips works well as an alternative carb. Cooking the chips and vegetables in an air fryer is another option that some found effective.
