Honey-Chipotle Pork & Sweet Potato Fries
with Charred Corn Slaw & Spring Onion
- Soy
- Eggs
Give pork loin steaks a dash of flair with a glaze of chipotle sauce and sweet honey for a melding of robust flavours. Then, ramp up your dish with a creamy aioli slaw tossed with charred corn and spring onion. This one’s an exciting ride from start to finish. This recipe is under 650kcal per serving.
Ingredients
2
sweet potato
1 tin
sweetcorn
1
cucumber
1 packet
mild chipotle sauce
(Contains: Soy;)
1 packet
pork loin steaks
1 bag
shredded cabbage mix
1 packet
garlic aioli
(Contains: Eggs;)
1 bunch
spring onion
Not included in your delivery
olive oil
1 tbs
honey
2 tsp
water
Utensils
Cooking Steps
• Preheat oven to 240°C/220°C fan-forced. • Cut sweet potato into fries. • Place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. • Bake until tender, 20-25 minutes.
TIP: If your oven tray is crowded, divide the fries between two trays.
• While the fries are baking, drain sweetcorn. • Heat a large frying pan over high heat. • Cook corn kernels until lightly browned, 4-5 minutes. Transfer to a medium bowl.
TIP: Cover the pan with a lid if the kernels are jumping out.
• Finely chop cucumber. Set aside. • SPICY! Chipotle is a mild sauce, but use less if you're sensitive to heat! In a small bowl, combine mild chipotle sauce, the honey and the water.
Little cooks: Kids can take charge by combining the sauce!
• Season pork loin steaks with salt and pepper. • Return frying pan to medium-high heat with a drizzle of olive oil. • When oil is hot, cook pork steaks until cooked through, 3-4 minutes each side (depending on thickness). • Remove pan from heat, then add chipotle glaze, turning pork to coat.
• Add shredded cabbage mix, cucumber, garlic aioli and a drizzle of olive oil to the charred corn. • Toss to coat. Season to taste.
Little cooks: Kids can help toss the slaw!
• Thinly slice spring onion. • Divide honey-chipotle pork, sweet potato fries and charred corn slaw between plates. • Pour over any remaining glaze from the pan. • Garnish with spring onion to serve.
Little cooks: Work your magic and add the finishing touch by sprinkling over the spring onion.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the honey-chipotle glaze on the pork, finding it tasty with a mild spice level. Some found the slaw bland and suggested adding more flavour.
- Ease of prep: Customers found this recipe quick and easy to prepare, though some noted the cooking times were inaccurate, especially for the sweet potato fries.
- Suggestions: Several recommended adding more marinade to the pork and boosting the slaw's flavour. Some preferred mixing regular potatoes with sweet potato fries.
- Portions: A few customers felt the pork serving was too small or had excess fat, while others found the overall portion size satisfying.
- Leftovers: Some enjoyed the corn raw instead of charred, finding it more flavourful and easier to prepare.
