Ingredients (Serves 2)
- 2x Pork Steaks
- 2 Portobello Mushrooms
- 120g Kale
- 2/3 broccoli
- 1 tsp tomato puree
- 2 pineapple rings (from can)
- 2 red chilli’s
- 1 tsp Chinese 5 spice
- 1 dsp dark soy sauce
- 20ml olive oil
- 1 dsp honey
- Salt & Pepper
Ingredients (Serves 2)
- 2x Pork Steaks
- 2 Portobello Mushrooms
- 120g Kale
- 2/3 broccoli
- 1 tsp tomato puree
- 2 pineapple rings (from can)
- 2 red chilli’s
- 1 tsp Chinese 5 spice
- 1 dsp dark soy sauce
- 20ml olive oil
- 1 dsp honey
- Salt & Pepper
Directions
- Pre heat the oven to 200’
- Prepare the kale by spreading out over an oven tray, drizzle with olive oil and season well. Pop into the oven and bake for 12-15 minutes or until crispy.
- Meanwhile, cook the steaks in a frying pan over medium heat for around 5 minutes on each side (add the finely sliced chilli for the last 2 minutes).
- As the steaks are cooking chop up the broccoli and place in a steamer (steam for 3-4 minutes)
- Prepare the sauce by mixing a little olive oil with the soy sauce, Chinese spice, tomato puree, honey, a little of the pineapple juices and seasoning in a bowl.
- Place the two pineapple rings and portobello mushrooms alongside the steaks in the frying pan, cooking on each side.
- Pour the sauce over the steaks and cook for a final few minutes until the sauce slightly reduces.
- Serve the steaks with the vegetables.