Chermoula Pork Steaks with Charred Corn Quinoa & Pickled Cabbage Salad

Serving size

1 person 2 people 4 people

Ingredients

80g greek style yoghurt (Milk)
1 tbsp chermoula

(Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
20g rocket
110g baby tomatoes
1 handful of fresh coriander
140g sweetcorn

(sweetcorn, water, salt)
80g quinoa

(Quinoa 100%)
15ml hot honey

(honey, chilli extract)
2 free-range pork loins
1 red cabbage
1 unwaxed lime

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	134Kcal	666Kcal
	562kJ	2788kJ
Fat	6.6g	33g
of which saturates	2.1g	11g
Carbohydrates	10g	50g
of which sugars	4.0g	20g
Protein	8.8g	44g
Salt	0.18g	0.89g
Fibre	1.9g	9.4g

Ingredients

2 tbsp chermoula

(Coriander Leaves, Preserved Lemons (Lemon Slices, Fine Seas Salt), Rapeseed Oil, Garlic, Shallots, Water, White Wine Vinegar, Red Chilli, Coconut Palm Sugar Ground Cumin, Ground Coriander, Ginger, Turmeric Powder, Cornflour)
15ml hot honey (use half)

(honey, chilli extract)
1 red cabbage (use half)
80g quinoa (use half)

(Quinoa 100%)
1 free-range pork loin
110g baby tomatoes (use half)
1 unwaxed lime (use half)
1 handful of fresh coriander (use half)
20g rocket (use half)
140g sweetcorn (use half)

(sweetcorn, water, salt)

Allergens

Contains: Milk

Nutritional Information

Typical values	per 100g	per portion
Energy	135Kcal	661Kcal
	566kJ	2767kJ
Fat	6.6g	32g
of which saturates	1.7g	8.3g
Carbohydrates	10g	51g
of which sugars	3.8g	19g
Protein	8.7g	42g
Salt	0.22g	1.1g
Fibre	2.2g	11g

Back

High protein 5 plants

Chermoula Pork Steaks with Charred Corn Quinoa & Pickled Cabbage Salad

Prep time: 15 mins

Total time: 25 mins

Cuisine: Moroccan

Food group: Pork

Chermoula is a crackin’ marinade for free-range British pork steaks, cooked until golden brown and juicy. Serve yours with fluffy quinoa packed with lime zest and charred sweetcorn. A vibrant pickled cabbage salad, with leafy rocket and juicy tomato, brings in the freshness. A true feast!

Cooking Instructions

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.

Before you start

Preheat the oven to 240C / fan 220C / gas mark 8 / air fryer 200C
Line a baking tray with parchment paper
Bring a medium saucepan filled with salted water to the boil
Pull out a medium frying pan, a medium bowl, a grater & a sieve

PIckle the cabbage

Trim and finely slice the cabbage. Zest and halve the lime
In the medium bowl, mix the cabbage with the juice from half the lime and a pinch of salt and pepper. Toss to combine, then set aside

Fry the pork & boil the quinoa

Heat the medium frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork and cook for 6 mins per side, until golden brown. Season with salt and pepper
Meanwhile, add the quinoa to the saucepan and boil for 13-14 mins, until cooked, then drain and return to the pan

Finish the prep

When ready, transfer the pork to the lined tray and spread with the chermoula and hot honey on both sides. Bake for 9 mins / air fry 7 mins, until cooked through
Drain the sweetcorn. Roughly chop the coriander. Halve the tomatoes

Char the corn

Reheat the frying pan with 1 tsp oil on high heat. Once hot, add the corn and cook for 5-6 mins, until golden
Stir the charred corn, lime zest and half the coriander into the quinoa and season to taste with salt and pepper
Toss the tomatoes and rocket through the cabbage

Plate up

Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
Share the pork between plates and drizzle with any remaining chermoula from the tray. Serve the corn quinoa and salad alongside. Garnish with the remaining coriander and lime, cut into wedges