Pork partners really well with fruit, in this case fresh pear. You'll use it to make a slaw combined with carrot, celery and nigella seeds, served alongside oregano-crusted pork steaks and chunky chips.
Prep Time
30 min
Cuisine
British
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1 tbsp apple cider vinegar<span class="strong">†</span>
2 x 150g British pork loin steaks
1 tsp nigella seeds
1 tbsp dried oregano
300g potatoes
Typical Values
per 100g
per serving
Energy
579 kJ 112 kcal
3192 kJ 619 kcal
Fat of which saturates
6.1 g 1.2 g
33.7 g 6.5 g
Carbohydrate of which sugars
9 g 3.5 g
49.8 g 19.4 g
Fibre
1.2 g
6.7 g
Protein
6.6 g
36.3 g
Salt
0.12 g
0.65 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Allergens highlighted by † (celery, mustard, egg, sulphites)
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Cooking Instructions
Instructions for 2 people (double for 4)
1
Preheat the oven to 240°C/ 220°C (fan)/ 475°F/ Gas 9
Cut the potatoes (skins on) lengthways into chunky chips
Place them on a baking tray, drizzle with vegetable oil and season generously with salt
2
Place the tray in the oven for 25-30 min or until the chips are golden, turning once halfway
Meanwhile, add the mayonnaise, cider vinegar, 2 tbsp (4 tbsp) olive oil and a generous pinch of salt and pepper to a large mixing bowl and mix well
3
Peel and grate the carrots, discarding the root ends
Grate the celery, discarding any tough fibrous bits
Grate the pear, discarding the inner core
Slice the spring onion(s) finely, discarding the root ends
4
Combine the grated carrot, celery, pear and spring onion with the mayonnaise dressing and nigella seeds
Set aside until serving
5
Pat the pork steaks dry with kitchen towel
Trim off the excess fat (optional)
Rub them with 1 tbsp (2 tbsp) vegetable oil and coat them evenly in the dried oregano
Season both sides generously with salt
6
Heat a wide-based pan (preferably non-stick) over a high heat
Once hot, add the pork steaks and cook for 2-3 min on each side, until browned on the outside and cooked through
7
Transfer the cooked pork steaks to a plate and cover with a clean tea towel to rest
Leave them to rest for 5 min
Tip: Covering with a teatowel keeps the meat warm without steaming it
8
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