Char Siu Pork & Sesame Pumpkin Wedges
with Pear & Mixed Salad
What’s an instant way to bring bold flavours to pork steaks? Add this sweet 'n' salty char siu paste. Teamed with roasted pumpkin wedges and a crisp salad, this meal will make your tastebuds sing!
This recipe is under 650kcal per serving.
Always refer to the product label for the most accurate ingredient and allergen information.
1
butternut pumpkin
1 sachet
mixed sesame seeds
(ContainsSesameMay be present Tree Nuts, Gluten, Milk, Peanuts, Soy)1
pear
1 sachet
char siu paste
(ContainsSoy)1 packet
pork loin steaks
1 bag
deluxe salad mix
Not included in your delivery
olive oil
2 tsp
brown sugar
1 tsp
soy sauce (or gluten free tamari soy sauce)
(ContainsSoy, Gluten)3 tbs
water
2 tsp
rice wine vinegar
Preheat the oven to 240°C/220°C fan-forced. Cut the butternut pumpkin into thin wedges. Place on the lined oven tray. Season with salt and pepper, drizzle with olive oil and sprinkle with the mixed sesame seeds. Toss to coat and roast until tender, 20-25 minutes.
While the pumpkin is roasting, thinly slice the pear. In a small bowl, combine the char siu paste, brown sugar, soy sauce and water.
In a large bowl, combine the rice wine vinegar and a drizzle of olive oil. Season to taste. Add the deluxe salad mix leaves and pear.
Season the pork loin steaks on both sides. Heat a large frying pan over a medium-high heat with a drizzle of olive oil. When the oil is hot, cook the pork loin steaks until cooked through, 3-4 minutes each side (depending on thickness). Transfer to a plate to rest.
Return the pan to a medium-high heat. Add the char siu mixture to the pan and cook until slightly reduced, 2-3 minutes. Remove from the heat and stir in any pork resting juices.
Toss the salad. Slice the pork. Divide the sesame pumpkin, pear salad and pork between plates. Spoon the char siu sauce over the pork to serve.