A succulent pork steak finds its perfect accompaniment in this meal with a crunchy, texture filled Asian style salad. Savoury, sweet and just a little bit saucy, this dinner is as welcome as a fine spring day. We’re sure it will put a spring in your step as well!
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long red chilli
soy sauce (or gluten-free tamari soy sauce)(ContainsSoy, Gluten)
Preheat oven to 220 degrees C / 200 degrees fan-forced. Meanwhile, marinate the pork in the soy sauce while you cook the potatoes.
Place the quartered potatoes onto a baking tray, offer a good glug of vegetable oil, season with salt and pepper and toss around well to combine. Then place the potatoes into the oven for 25 minutes or until golden brown and cooked through.
We want to toss the potatoes through the veggie mixture while they are still hot so it's important to get everything ready. Place the spring onion, coriander, long chili, carrot, and snow peas into a salad bowl and toss to combine. Leave aside.
To cook the pork, heat some vegetable oil in a pan over a medium-high heat. Season the pork steaks with salt and pepper and then add to the pan. Cook for 4-5 minutes on each side or until just cooked through. When cooked, remove from heat and finish your potatoes.
Toss the potatoes with the vegetables, and the vinegar. Season with salt and pepper.
Divide the potatoes between plates and then serve your pork steaks on the side. Did you know? Snow peas are so named because they sprout very early in Spring and tended to get caught in snowstorms.