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.
Juicy Free-range Pork Steak, Creamy Mash & Plum Ginger Sauce
Pan-fried, British pork steaks are guaranteed to please a crowd! Drizzle with a delicious plum sauce, homemade with ginger and a pinch of five-spice. Crunchy green beans and tenderstem broccoli bring the veg.
High protein
1/3 daily fibre
5 plants
Low sat fat
Serving size
Ingredients
- 180g Tenderstem broccoli
- 80g green beans
- 2 large potatoes
- 1 tsp Chinese five-spice (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 25g honey
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 2 plum
- 1 shallot
- 2 free-range pork loins
Nutritional Information
Calories: 662
Protein: 42g
Carbs: 58g
Fat: 29g
Ingredients
- 1 free-range pork loin
- 2 tsp ginger paste (use half) (Ginger, Citric Acid, Cornflour)
- 2 plum
- 180g Tenderstem broccoli (use half)
- 1 tsp Chinese five-spice (use half) (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
- 2 large potatoes
- 25g honey (use half)
- 1 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 80g green beans (use half)
- 1 shallot (use half)
Nutritional Information
Calories: 855
Protein: 46g
Carbs: 99g
Fat: 29g
Juicy Free-range Pork Steak, Creamy Mash & Plum Ginger Sauce
Pan-fried, British pork steaks are guaranteed to please a crowd! Drizzle with a delicious plum sauce, homemade with ginger and a pinch of five-spice. Crunchy green beans and tenderstem broccoli bring the veg.
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Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a sieve, a peeler, a slotted spoon, a masher, a measuring jug, a small saucepan & a large frying pan
Get the potatoes on
- Peel and roughly chop the potatoes into 3cm chunks, then add to the saucepan of boiling water and simmer for 15 mins
- Trim the green beans and broccoli
Make the plum sauce
- Meanwhile, finely dice the shallot. Halve and de-stone the plums, then dice into 1cm chunks
- Heat the small saucepan with 1 tsp oil on medium heat. Once hot, add the shallot and plum and cook for 2-3 mins, until softening
- Add the honey, ginger paste, a pinch of five-spice (or to taste), the half pack of tamari and 50ml water (25ml for 1 person) to the pan
- Bring to a boil, then roughly mash the plum with the back of a fork. Simmer for another 3-4 mins, until thickened to a sauce. Season with salt and pepper
Get sizzlin'
- Heat the large frying pan with 2 tsp oil on medium-high heat
- Season the pork with salt. Once the pan is hot, add the pork and cook for 4 mins, per side, until golden brown, then add 100ml water (50ml for 1 person)
- Continue to cook for 11 mins, until cooked through. Remove from the pan and leave to rest
Cook the greens & make the mash
- After 15 mins of the potatoes cooking, add the broccoli and green beans to the saucepan
- Cook for 4 mins, then remove the greens with a slotted spoon and set aside
- Drain the potatoes, then return to the pan and mash with 1 tsp oil and a pinch of salt and pepper
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 steaks between plates, with the mash and greens alongside. Spoon over the plum sauce
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