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Fruity pork steaks

Contains pork – recipe is for non-Muslims only
This winter warmer is quick, delicious and packed with healthy ingredients - all it needs is a dollop of mash

  • Prep: 10 mins
    Cook: 22 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 304
  • Carbohydrates 25
  • Saturated Fat 2
  • Sugar 24
  • Protein 33
  • Fat 9
  • Fibre 3
  • Salt 0.79

Nutrition per serving

  • Calories 304
  • Carbohydrates 25
  • Saturated Fat 2
  • Sugar 24
  • Protein 33
  • Fat 9
  • Fibre 3
  • Salt 0.79

Ingredients

  • 4 boneless pork loin steak, trimmed of any fat
  • 2 tsp Chinese five-spice powder
  • 1 tbsp sunflower oil
  • 1 large red onion, cut into thin wedges through the root
  • 4 red apples, cored and cut into eighths
  • 2 tbsp redcurrant jelly
  • 1 tbsp red wine vinegar or cider vinegar
  • 200ml chicken stock

Tip

Sticky pineapple pork
Fry the spice-dusted pork as above, then after you’ve added the onions, replace the apples with 140g pineapple chunks. Stir in the vinegar with 2 tbsp honey and 1 tbsp dark soy sauce, then return the pork to the pan to re-heat and glaze.

Method

  1. Dust the pork steaks with the Chinese five-spice powder. Heat half the oil in a frying pan and fry the pork for about 3 mins on each side until browned and cooked through. Transfer to a plate.

  2. Add the remaining oil to the frying pan, reduce the heat slightly, then fry the onion wedges for 2 mins. Add the apples and cook, stirring occasionally, for another 3 mins.

  3. Add the redcurrant jelly to the pan, followed by the vinegar and then the stock. Bring to the boil and simmer rapidly, uncovered, for 8-10 mins until the sauce is slightly syrupy and the apples are tender. Gently reheat the pork in the sauce, turning to glaze each side.

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