Peruvian Pork Steak and Chorrillana Sauce
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Peruvian Pork Steak and Chorrillana Sauce

with Sweet Potato Wedges and Rocket

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.

Preparation Time35 minutes
Cooking time25 minutes
DifficultyEasy

Ingredients

serving amount

2 unit(s)

Sweet Potato

1 unit(s)

Red Onion

125 grams

Baby Plum Tomatoes

1 bunch(es)

Coriander

2 unit(s)

Garlic Clove

2 unit(s)

British Pork Loin Steaks

1 sachet(s)

Central American Style Spice Mix

10 grams

Chicken Stock Paste

20 grams

Wild Rocket

Not included in your delivery

50 milliliter(s)

Water for the Sauce

1 tsp

Sugar

½ tbsp

Olive Oil for the Dressing

20 grams

Butter

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Nutritional information

Energy (kJ)2420 kJ
Energy (kcal)578 kcal
Fat17.4 g
of which saturates8 g
Carbohydrate67.8 g
of which sugars25.8 g
Protein37.1 g
Salt1.93 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Baking Tray
•Garlic Press
•Aluminum Foil
•Large Frying Pan
•Medium Bowl

Instructions

1

Preheat your oven to 220°C/200°C fan/gas mark 7. Chop the sweet 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. Turn halfway through.

2

Meanwhile, halve and peel the onion, then cut each half into 4 wedges. Separate the layers. 

Halve the baby plum tomatoes. Roughly chop the coriander (stalks and all). Peel and grate the garlic (or use a garlic press).

3

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, remove to a plate and cover with another plate or foil to rest. IMPORTANT: The pork is cooked when no longer pink in the middle.

4

Add the onion to the (now empty) frying pan. Stir-fry until softened, 4-5 mins.

Add the Central American-style spice mix and garlic to the pan. Stir fry for 1 min. 

Add the tomatoes, chicken stock paste, water for the sauce and sugar (see pantry for both amounts). Bring to the boil, then simmer until thickened slightly, 1-2 mins.

5

Meanwhile, in a medium bowl, combine the rocket with the olive oil for the dressing (see pantry for amount). Season with salt and pepper. 

Once the sauce has thickened, remove from the heat. Stir in the butter (see pantry for amount) and half the coriander. Taste the sauce and season with salt and pepper if needed. Add a splash of water if it's a little too thick.

Slice the pork steaks.

6

Divide the pork steaks between plates and spoon over the vegetables and sauce from the pan. Sprinkle over the remaining coriander. 

Serve the pork with the sweet potatoes and rocket on the side. 

Enjoy!