Pleasing Pork Steak and Chorrillana Style Sauce
with Sweet Potato Wedges, Rocket and Coriander
Take your tastebuds on an adventure to the town of Chorrillos in Peru, where chorrillana sauce is thought to come from. Smother the pork steaks in this slightly sweet sauce made from onions, tomatoes, fresh coriander and spices that's easily made at home. HIGH PROTEIN - Protein contributes to the maintenance of muscle mass.
The quantities provided above are averages only.
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.
Ingredients
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
1 tsp
Sugar
50 milliliter(s)
Water for the Sauce
½ tbsp
Olive Oil for the Dressing
20 grams
Butter
Utensils
Cooking Instructions and Tips
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.
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.
Share the pork steaks between your plates and spoon over the chorrillana style sauce from the pan. Sprinkle over the remaining coriander.
Serve the pork with the sweet potatoes and rocket on the side.
Enjoy!
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