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Char Siu Pork Steak

Char Siu Pork Steak

with Sesame Chips, Asparagus and Garlicky Tenderstem® Broccoli

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Prepped in just 10 minutes, this Chinese BBQ Style Pork Steak takes its flavour from char siu paste. 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.

Tags:
Calorie Smart
Allergens:
Sesame
•Soya

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.

Total35 minutes
Active 10 minutes
DifficultyEasy

Ingredients

serving amount

450 grams

Potatoes

5 grams

Black Sesame Seeds

(Contains: Sesame May contain traces of: Hazelnuts, Pecan Nuts, Brazil nuts, Nuts, Almonds, Macadamia Nuts, Peanut, Pistachio nuts, Cashew nuts)

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

Nutritional information

Energy (kJ)2328 kJ
Energy (kcal)556 kcal
Fat15.9 g
of which saturates7.5 g
Carbohydrate67.2 g
of which sugars22 g
Dietary Fibre8.9 g
Protein37.6 g
Salt1.8 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Chopping Board
•Baking Tray
•Knife
•Garlic Press
•Aluminum Foil
•Large Frying Pan

Instructions

1

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 and 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.

2

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 and sprinkle over the garlic. Season with salt and pepper, then toss to coat.

Spread out in a single layer. 

3

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.

4

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat. Season the pork with salt and pepper.

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.

Once cooked, transfer to your board, cover with foil and allow to rest. IMPORTANT: Wash your hands and equipment after handling raw meat. The pork is cooked when no longer pink in the middle.

5

Wipe out the frying pan and return to medium heat.

Once hot, add the char siu paste, honey and butter (see pantry for both amounts).

Heat until warmed through and the butter is melted, 1-2 mins. Remove from the heat.

6

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!

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