Recipes
Hawaiian-style pork steaks with rainbow salsa and sweet potato ‘fries’
Smoky paprika pork steaks teamed with a zingy, pineapple salsa.
Smoky paprika pork steaks teamed with a zingy, pineapple salsa.
(49 votes)
Cook: 35 Mins
Serves: 4
Price: £1.68 per serving
Nutritional Information
Each 695g serving contains
Energy
3663kj
876kcal
3663kj
876kcal
44%
Fat
30.6g
30.6g
High
44%
44%
Saturates
9.7g
9.7g
Med
49%
49%
Sugars
25.7g
25.7g
High
29%
29%
Salt
0.28g
0.28g
Low
5%
5%
of your reference intake.
Typical energy values per 100g:
527kj/126kcal
Typical energy values per 100g:
527kj/126kcal
Ingredients
500g sweet potatoes, cut into wedges
2tbsp rapeseed oil
2tsp smoked paprika
1 small pineapple, peel and core removed, finely diced
1 red pepper, finely chopped
1 red onion, finely chopped
Zest and juice 1 lime, plus extra to garnish
½ x 25g pack coriander, chopped
2 sachets boil in the bag long grain rice
2 cloves garlic, finely crushed
480g pack Butcher’s Selection Pork Loin Steaks
2 Little Gem lettuces, quartered
Method
1
Preheat the oven to 220C/200C Fan/Gas 7.
2
On a large baking tray, toss the sweet potato in 1tbsp of the oil, 1tsp of the smoked paprika and a generous grind of black pepper. Roast for 35-40 mins, tossing halfway through, until soft and lightly golden.
3
Meanwhile, in a large, non-metallic bowl, mix together the pineapple, pepper, onion, lime juice and zest, and coriander, saving a little to garnish.
4
Cook the rice according to the pack instructions.
5
In a bowl, mix the garlic with the remaining 1tbsp oil and 1tsp paprika until evenly combined. Add the pork and mix until thoroughly coated.
6
Heat a frying or griddle pan over a high setting until it just starts to smoke. Add the pork and cook for 3-4 mins on each side until charred and cooked through.
7
Serve the pork on a bed of rice with the lettuces, salsa and fries, plus extra lime to squeeze over.