Diced Pork Loin Steak with Cashews

The rice was steamed first and allowed to cool. Regulary turned with a fork until ready (20-30 minutes). Reheated shortly before serving the vegetables and pork on the bed of rice. The red pepper and the onion were diced, along with the mushrooms, garlic and chilli. Stir-fried along with the  (preroasted) pork steak pieces, and the cashews. Served together with a drizzle of soy sauce. 
 

Pan-fried Pork Loin Steak

Pork steak cooked slowly under glass in a little olive oil. Turned four times during twenty minutes.

Served with diced green beans and a spring onion, plus slices of yellow pepper and gherkin. All steamed for fifteen minutes.

Dressed with a dusting of coriander leaf and black pepper. Delicious!

Pork Loin Steak, with Eggs and Spring Onion

Simple and delicious meal, with pork loin steak, spring onions and two fried eggs.

The pork steaks were cooked slowly in a little olive oil under glass, for ten minutes each side. Halfway through the lid was removed to allow the moisture to escape. The first half of the cooking started at a high heat, as did the second half.

The spring onions were lightly cooked with the eggs, which spent four minutes in the pan at a low heat under glass.

Pork and Leek Risotto

Chopped pork loin (originally roasted in the oven) cooked with leek, onions, pork stock, and white pepper, with a little mustard powder. Served with basmati rice. For a subsequent meal I added to the meat and the stock small red chillies (hot!), thinly sliced ginger, and smoked paprika.

Pork and Leek Risotto

Broth with Diced Saucisson Sec Supérieur Sausage

A broth made with diced Bastides Saucisson Sec Supérieur. Ingredients are: onion, carrots, potato, the Bastides French spiced and cured sausage, diced pan-fried pork loin steak, ham stock, and two pinches of oregano. 

Onion, carrots and potatoes chopped while the water in the cooking pot was coming to the boil. Once the vegetables were added, plus the ham stock, the spiced sausage and the pork steak were diced into thin pieces. The pot was covered with a glass lid and allowed to simmer at a low heat for about forty minutes. The contents of the pot were mashed for about a minute, and allowed to simmer again for another twenty to forty minutes. 

The two pinches of oregano were added in the final ten minutes of cooking. This particular sausage, though French, closely resembles some traditional Spanish spiced sausage (it's a product of South-West France, at Aveyron, and is a traditional recipe). So Spanish spiced sausage could be substituted, including Chorizo, or German or Polish sausage. I used what I had in the fridge. 

Soup with Diced Saucisson Sec Supérieur Sausage

Pan-fried Pork Loin Steak in a Smoked Paprika Sauce

Pork loin cooked in a little bacon fat for 20 minutes at a moderate heat, under a lid covering 90% of the pan. The steaks were turned after ten minutes. 

The sauce was made with cornflour (half a dessert spoonful), tomato passata (about 100ml) , a teaspoonful of smoked paprika, a sprinkling of thyme, a pinch of powdered ginger, and a large pinch of white pepper. Bring to the boil and turn down the heat. Stir for four minutes till the sauce has thickened. Four fresh basil leaves were shredded into the sauce a minute or so before serving. 

Served with two raw chopped spring onions, and a thinly sliced vine tomato. 

Pan-fried pork loin steak in a smoked paprika sauce.