Pork Loin Steak with Spicy Chips

Pan-fried outdoor-bred pork steak, cooked in a little olive oil for eight minutes each side at a medium heat. Served with diced mushrooms and spring onion, and spicy chipped potatoes (French fries).

The spiced potatoes (first parboiled for about eight minutes) were soused in a mixture of olive oil a chilli sauce and tomato ketchup, along with the herbs oregano and basil. Then grilled for about seventeen minutes until they began to brown (watch by eye, since all grills are different).
 

Pork Steak with Vegetables

Cheap pork steaks from Sainsbury's led to this dish. Half of them furnished a decent breakfast; the other two steaks were cooked with vegetables (peppers, onion, celery, mushrooms, spring onion).

The steaks were pan-fried for six minutes on each side at a medium heat, along with diced white onion, spring onion,  and celery. After that, the vegetable and pork stock, augmented with the onion granules, was added. Followed by the diced peppers and the mushrooms.

Cooked under glass at a low heat for at least half an hour.  

Serve with boiled potato, or with grilled spicy chipped potatoes. No herbs necessary! Delicious, just as it is!

Pork, Mushroom and Chilli Stir-Fry

 Diced pork steak stir-fried in sunflower oil, with a deseeded chopped scotch bonnet chilli pepper. With bean sprouts, mushrooms, white and green cabbage, carrot, and crushed garlic.

Scotch bonnet chillies are about as hot as they come, so the diced pieces were added to the pork stir-fry. The pork was cooked for twenty to twenty five minutes at a medium heat.

The beansprouts were blanched for three minutes in boiling water before being added to a wok with a drizzle of sunflower oil. Then the other ingredients were added. Cooked at a medium to high heat until the mushrooms, white and green cabbage, and carrot strips begin to soften.

Decant the vegetables to a serving plate on a spiral of dark soy sauce, and pick out the pork pieces from the cooking pan, discarding the remains of the chilli as far as possible.

A very hot dish, but delicious!

Pork Chilli with Spaghetti

A one pan dish, made with a pork chilli and spaghetti.

Dice a couple of pork steaks into small chunks, and stir fry in a little sunflower oil, until they brown. Once they do, add finely chopped leek (cut lengthways first, and then crosswise). Add diced red and yellow pepper, spring onion, a clove of garlic, and some drained sweetcorn.

Continue to stir-fry the dish for another ten to fifteen minutes, and then add boiling water and a little tomato puree. Add dried red chillies according to taste. Simmer under glass for twenty minutes.

Break a handful of spaghetti in two, and scatter round the pan. Add more boiling water and stir the spaghetti in to the pork chilli sauce. Bring to the boil, and stir the spaghetti until it is soft. Cover the pan and simmer slowly for fifteen to twenty minutes, stirring the mix occasionally.

Serve with black pepper. 

Pork Steak with Gluten Free Toasted Sourdough Bread

A straightforward breakfast of toasted sourdough bread,  surmounted with squashed fried tomato quarters and half a teaspoonful of English mustard. A slow cooked pork steak (low heat, twenty minutes under glass, turned twice), along with some diced chestnut mushrooms, and a fried egg - all cooked in a light drizzle of sunflower oil.

I didn't bake this sourdough bread. It was made by Warburtons. It keeps really well in the fridge.

Pork and Potato Madras Curry

A delicious curry made with one whole chopped leek (topped and tailed), about 100g of fresh green beans, chopped into centimetre lengths, one diced pork steak, boiled potato, finger chilli, and garlic, and one quarter cupful of red lentils.

Stir-fry the leek in a little sunflower oil at a high heat, stirring frequently. When the leek begins to brown, add the green beans and turn the heat down low.

After two or three minutes of stirring, add boiling water (about half a pint), a dessert spoonful of Madras curry powder, and add the cupful of lentils. Add the chopped pork, and boiled potato. Add more water if the curry over-thickens.

Add three finger chillies, chopped ginger, and a diced clove of garlic. Add vegetable stock, and half a teaspoonful of black pepper. Simmer for 45 minutes under glass before serving.