Sticky Cranberry Pork

In the meantime, prepare your pork. Cut your pork into 16 steaks about 2cm thick. LH: In a bowl mix together the flour, 1/2 tsp of salt and a couple of grinds of pepper. Put the pork steaks in the bowl and shake them about a bit so they all have a good coating of flour.

Put 2 tbsp of oil in a frying pan on medium heat. Cook the pork for 3-4 mins on each side until browned and cooked through. Once the pork steaks are cooked, transfer them to a plate, cover with foil and set aside.

While the pork is cooking, peel the onions, cut in half through the root and then thinly slice lengthways into half-moon shapes. Tip: Remember to keep an eye on the pork while you are chopping the onions!

Put 2 tbsp of oil in the frying pan you had your pork in (no need to wash it!), along with the onions and cook for 6 mins on medium-low heat, stirring occasionally – if they take on a little colour that’s fine, but don’t burn them! Add the cranberries along with 50ml of water and cook for a further 2 mins, then add 400ml of water to the pan along with the honey and stock pots. Bring to a simmer and cook the sauce for 10 mins. Tip: The mixture should become sticky and slightly caramelised but if it reduces too much then add a couple of tbsp water.

Meanwhile, boil a pot of water with 1/2 tsp of salt. Separate the broccoli into florets. When the water is boiling, add the broccoli and cook for 4-5 mins, then drain. Once the sauce has been bubbling for 10 mins, put the pork back into the pan with any juices that have escaped and cook on low heat for 2 mins, coating the pork in the sauce (add a couple more tbsp more water if it’s reduced too much).