Mexican Style Crispy Crumbed Pork Steak Torta
with Tomato Salsa, Rocket and Potato Wedges
- Sulphites
- Wheat
- Barley
- Cereals containing gluten
- Cereals containing gluten
- Rye
- May contain traces of allergens
Ingredients
450 grams
Potatoes
15 milliliter(s)
Cider Vinegar
(Contains: Sulphites)
2 unit(s)
Medium Tomato
1 unit(s)
Ciabatta
(Contains: Wheat, Barley, Cereals containing gluten May contain traces of: Cereals containing gluten, Rye)
2 unit(s)
British Pork Loin Steaks
50 grams
Breadcrumbs
(Contains: Wheat, Cereals containing gluten)
1 sachet(s)
Mexican Style Spice Mix
30 grams
Hot Sauce
20 grams
Wild Rocket
Not included in your delivery
1 tbsp
Olive Oil for the Dressing
1 tsp
Sugar for the Dressing
1 unit(s)
Egg
¼ tsp
Salt for the Breadcrumbs
2 tbsp
Mayonnaise
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the potatoes into 2cm wide wedges (no need to peel).
Pop the wedges onto a large baking tray. Drizzle with oil, 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, roast on the top shelf until golden, 25-35 mins.
Meanwhile, in a medium bowl, combine the cider vinegar, olive oil and sugar for the dressing (see pantry for both amounts). Season with salt and pepper.
Cut the tomatoes into 1cm chunks. Add them to the dressing bowl and mix together.
Halve the ciabatta and set aside.
Crack the egg (see pantry for amount) into a bowl and whisk. Put the breadcrumbs and Mexican style spice mix into another bowl, season with salt (see pantry for amount) and pepper.
Sandwich each pork steak between two pieces of baking paper or cling film. Pop onto a board, then give it a bash with a rolling pin or the bottom of a saucepan until it’s 1-2cm thick. Season with salt and pepper.
Dip the pork into the egg and then the breadcrumbs, ensuring it's completely coated. Transfer to a clean plate. IMPORTANT: Wash your hands and equipment after handling raw meat and discard any excess egg.
When the potatoes are about halfway through cooking, turn them over.
Then, pop a large frying pan on high heat and add enough oil to completely coat the bottom of the pan. TIP: You want the oil to be hot so the pork fries properly - heat for 2-3 mins before you add the pork.
Once the oil is hot, carefully lay the pork into the pan, reduce the heat to medium-high and fry until golden-brown and cooked through, 10-12 mins total. Turn every 2-3 mins and adjust the heat if necessary. IMPORTANT: The pork is cooked when no longer pink in the middle.
Once cooked, transfer the pork to a plate lined with kitchen paper.
A few mins before everything is ready, pop the ciabatta into the oven to warm through, 2-3 mins.
When everything's ready, spread the mayo (see pantry for amount) over the ciabatta lids.
Top the bases with the pork then drizzle over the hot sauce.
Spoon on some of the tomato salsa and add a small handful of rocket, then sandwich shut with the ciabatta lids.
Mix the remaining rocket into the remaining tomatoes and serve on the side along with the potato wedges.
Enjoy!
