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.
Serving size
Ingredients
Ingredients
-
2 tsp ginger paste
-
1 tsp Chinese five-spice (use half)
-
1 tbsp tamari (Soya)
- 1 shallot
-
50g honey
- 4 large potatoes
- 4 free-range pork loins
- 4 plum
- 240g green beans
- 180g Tenderstem broccoli
Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 116Kcal | 616Kcal |
| 485kJ | 2576kJ | |
| Fat | 5.1g | 27g |
| of which saturates | 1.6g | 8.4g |
| Carbohydrates | 9g | 49g |
| of which sugars | 3.0g | 16g |
| Protein | 7.8g | 41g |
| Salt | 0.16g | 0.85g |
| Fibre | 1.5g | 8.2g |
Pan-fried Pork Steaks with Potato Mash & Spiced Plum 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.
Cooking Instructions
Cooking Instructions
Before you start
- Bring a large saucepan filled with salted water to a boil
- Pull out a large frying pan, a small saucepan, a measuring jug, a sieve, a peeler, a slotted spoon & a masher
Get the potatoes on
- Peel and roughly chop the potatoes, then add to the large saucepan. Simmer for 18-20 mins, until soft
- Meanwhile, trim the green beans and broccoli
Make the plum sauce
- Finely dice the shallot. Halve and de-stone the plums, then dice into 1cm chunks
- Heat the small saucepan with 2 tsp olive oil on medium heat. Once hot, add the shallot and plums, then cook for 2-3 mins, until beginning to soften
- Add the tamari, honey, ginger puree, a pinch of five-spice (or to taste) and 100ml water to the pan
- Bring to a boil, then roughly mash the plums 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 1 tbsp olive oil on medium-high heat
- Season the pork with salt. Once the pan is hot, add the steaks and cook for 4 mins, per side, until golden brown, then add 100ml water
- Bring to a boil and simmer for 11 mins, until cooked through. Remove the pork from the pan and leave to rest
Cook the greens & make the mash
- In the final 4 mins of the potato cooking, add the broccoli and green beans to the saucepan
- Remove the greens with a slotted spoon and set aside
- Drain the potato, return to the pan and mash with 2 tsp olive 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
- Serve the pork steaks onto plates, with the mash and greens alongside. Dollop the plum sauce on top
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