Hawaiian-style pork steaks with rainbow salsa and sweet potato ‘fries’

Hawaiian-style pork steaks with rainbow salsa and sweet potato ‘fries’

Smoky paprika pork steaks teamed with a zingy, pineapple salsa.

, 28 May 2020

(42 votes)

Hawaiian-style pork steaks with rainbow salsa and sweet potato ‘fries’
  • 35 Mins

  • Serves: 4

Nutritional Info
Each 695g serving contains
  • Energy

    3664KJ

    876KCAL

    44%
  • Fat

    30.6g

    high

    44%
  • Saturates

    9.7g

    high

    49%
  • Sugars

    25.7g

    low

    29%
  • Salt

    0.28g

    low

    5%
of your reference intake.
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
  • Preheat the oven to 220C/200C Fan/Gas 7.

  • 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.

  • Meanwhile, in a large, non-metallic bowl, mix together the pineapple, pepper, onion, lime juice and zest, and coriander, saving a little to garnish.

  • Cook the rice according to the pack instructions.

  • 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.

  • 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.

  • Serve the pork on a bed of rice with the lettuces, salsa and fries, plus extra lime to squeeze over.