The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cajun-spiced Pork Steak with Sweet Potato Wedges & Corn Salsa
Smoky Cajun spices coat our free-range British pork steaks, pan-fried till golden and juicy. Dolloped with creamy coconut yoghurt. On the side? Crisp sweet potato wedges and sweetcorn salsa, flecked with lime zest and chilli. This delicious dish provides a whopping 4 of your 5 a day and 1/3 of your daily fibre!
High protein
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 1 pepper
- 1 handful of fresh coriander
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 unwaxed lime
- 1 chilli
- 110g baby tomatoes
- 1 spring onion
- 1 tbsp Cajun spice mix (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 2 free-range pork loins
- 140g sweetcorn (sweetcorn, water, salt)
- 1 sweet potato
Nutritional Information
Calories: 679
Protein: 39g
Carbs: 57g
Fat: 34g
Ingredients
- 1 pepper (use half)
- 1 handful of fresh coriander (use half)
- 1 chilli (use half)
- 1 free-range pork loin
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 140g sweetcorn (use half) (sweetcorn, water, salt)
- 1 tbsp Cajun spice mix (use half) (Cumin, Black Pepper, Sea Salt, Fennel, Green Cardamom, Coriander, Rubbed Oregano, Rubbed Thyme, Paprika Flakes, Cayenne Pepper.)
- 1 sweet potato (use half)
- 110g baby tomatoes (use half)
- 1 unwaxed lime (use half)
- 1 spring onion (use half)
Nutritional Information
Calories: 690
Protein: 39g
Carbs: 57g
Fat: 35g
Cajun-spiced Pork Steak with Sweet Potato Wedges & Corn Salsa
Smoky Cajun spices coat our free-range British pork steaks, pan-fried till golden and juicy. Dolloped with creamy coconut yoghurt. On the side? Crisp sweet potato wedges and sweetcorn salsa, flecked with lime zest and chilli. This delicious dish provides a whopping 4 of your 5 a day and 1/3 of your daily fibre!
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Delicious, high quality food - and lots of it
No stodgy refined carbs - no food comas here
Goodness from natural food - full of fibre
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9 / air fryer 200C
- Line a baking tray with parchment paper
- Pull out a medium frying pan, a medium bowl, a peeler, a sieve & a grater
Get the wedges on
- Cut the sweet potato into wedges (peel optional)
- Place onto the lined baking tray and toss with 1/2 tsp oil and a pinch of salt and pepper
- Roast for 25-30 mins / air fryer 20-25 mins, until golden
Toast the corn
- Drain the sweetcorn
- Heat the medium frying pan with 1/2 tsp oil on high heat. Once hot, add the sweetcorn and cook for 4-5 mins, until golden
- Transfer the sweetcorn to the medium bowl and set aside
Get sizzlin'
- Coat the pork with 1/2 tsp oil and a pinch of salt and pepper
- Reheat the pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins per side, until golden
- Sear the edges of the steaks, then sprinkle over the Cajun spice. Transfer the pork to the sweet potato tray and continue to roast for 7 mins / air fryer 6 mins, until cooked through
- Once cooked, leave to rest
Make the salsa
- Meanwhile, dice the pepper into 1cm chunks. Thinly slice the spring onion. Roughly chop the coriander. Halve the tomatoes
- Add everything to the bowl with the corn. Deseed and finely dice the chilli, then add to the bowl (for those who'd like the heat)
- Zest the lime into the bowl, then quarter. Squeeze the juice from 2 lime wedges into the salsa. Season with salt and pepper and mix well
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot and the juices should run clear when cut. There should be no pink / rare meat inside
- When ready to serve, thinly slice the pork against the grain
- Share the corn salsa and sweet potato wedges between plates, topped with the pork. Dollop over the yoghurt and garnish with remaining lime wedges
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