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Honeyed Pork Steak

Honeyed Pork Steak

with Roasted Pepper, Couscous and Minty Yoghurt Drizzle

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This Honeyed Pork Steak is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:RapidUnder 600 calories
Allergens:MilkCereals containing gluten

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 conflict 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
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

1 unit(s)

Bell Pepper

1 unit(s)

Red Onion

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

1 bunch(es)

Mint

120 grams

Couscous

(ContainsCereals containing gluten)

10 grams

Chicken Stock Paste

2 unit(s)

Pork Steak

1 sachet

Honey

1 sachet

Zhoug Style Paste

Not included in your delivery

240 milliliter(s)

Water

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2451 kJ
Energy (kcal)586 kcal
Fat19.0 g
of which saturates4.0 g
Carbohydrate63 g
of which sugars17.0 g
Protein40 g
Salt1.7 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Cutting board
Knife
Baking Tray
Small Bowl
Spoon
Kettle
Bowl
Measuring Cups
Frying Pan
Plate
Instructionsarrow up iconarrow up icon
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1

a) Preheat your oven to 220°C.
b) Halve the pepper and discard the core and seeds. Slice into thin strips, then halve the strips widthways. Halve, peel and slice the onion into 1cm wide slices.
c) Pop the pepper and onion pieces on a baking tray, drizzle with oil and season with salt and pepper. Toss to combine and spread out in an even layer.
d) Roast on the top shelf of your oven until softened and slightly charred, 12-15 mins.

2

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.

3

a) Fill and boil your kettle.
b) Meanwhile, put the couscous and chicken stock paste in a bowl.
c) Pour the boiling water for the couscous (see ingredients for amount) into the bowl, stir together, then cover tightly with cling film.
d) Leave the couscous to the side for 8-10 mins or until ready to serve.

4

a) Heat a drizzle of oil in a frying pan on medium-high heat.
b) Meanwhile, season the pork on both sides with salt and pepper.
c) Once hot, lay the pork steaks in the pan and fry for 4-5 mins on each side. IMPORTANT: Wash your hands after handling raw meat.

5

a) Once the pork is cooked, remove the pan from the heat. IMPORTANT: The pork is cooked when no longer pink in the middle.
b) Drizzle the honey into the pan and turn the pork so it is nicely coated. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min.
c) Set the pan aside for a couple of minutes to allow the pork to rest.

6

a) While the pork rests, fluff up the couscous with a fork and stir through the zhoug.
b) Spoon the couscous onto plates.
c) Serve with the pork and roasted veg on top.
d) Drizzle over the minty yoghurt sauce. Enjoy!