Pleasing Pork Steak and Chorrillana Style Sauce

Meanwhile, halve and peel the red 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).

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 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.

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

Stir in the Central American style spice mix and garlic. Fry for 1 min more.

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

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 widthways into thin strips.