Pan Fried Pork
with BBQ Beans and Roasties
Ingredients
2 unit(s)
British Pork Loin Steaks
grams
British Smoked Bacon Lardons
64 grams
Sweet & Sticky BBQ Sauce
1 unit(s)
Onion
1 carton(s)
Tomato Passata
1 pot(s)
Smoked Paprika
60 grams
Pancetta Lardons
1 carton(s)
Cannellini Beans
450 grams
Potatoes
Not included in your delivery
50 milliliter(s)
Water
Nutrition Values
Instructions
Preheat your oven to 200 degrees. Halve, peel and thinly slice the onion. Heat a drizzle of oil in a saucepan on medium heat. Add the onion to the pan along with a pinch of salt and sugar (if you have any). Cook and stir for 2 mins then lower the heat and cook, stirring occasionally, until really soft and golden, 8-10 mins.
Once the onions are cooking, chop the potatoes into 2cm chunks (no need to peel!) Put on a large baking tray and drizzle with oil. Season with salt and pepper. Spread out, then roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking to ensure the spuds roast evenly. Drain and rinse the cannellini beans.
Meanwhile, heat a drizzle of oil in a frying pan on medium heat. Add the pancetta and fry until golden and crispy, 4-5 mins. Remove from the pan and set aside on some kitchen towel to absorb the fat. Don't wash the pan, we will use it later.
When your onions are soft, stir in the smoked paprika and cook for 1 minute. Stir in the BBQ sauce, then add the beans, tomato passata and water (see ingredient list for amount). Stir together, bring to a boil then simmer on low heat until thick and tomatoey, 5-6 mins. Stir occasionally to prevent it from catching.
Season the pork steaks on both sides with salt and pepper. Put the frying pan you used to cook the pancetta back on medium-high heat (leave some of the oil in the pan). When hot, add the pork and fry until browned and cooked through, 8-10 mins. Turn every few minutes. When the pork is cooked through, remove from the pan to a plate and cover with foil to rest.
Season the beans to taste with plenty of pepper and a pinch of salt if needed. Serve the roast potatoes alongside the baked beans. Place the pork on top and finish with a scattering of crispy pancetta. Enjoy!
