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
5 plants
Serving size
Ingredients
- 180g Tenderstem broccoli
- 240g green beans
- 4 plum
- 4 free-range pork loins
- 4 large potatoes
- 4 tsp ginger paste (Ginger, Citric Acid, Cornflour)
- 50g honey
- 1 shallot
- 1 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 tsp Chinese five-spice (use half) (Cassia Ground, Fennel Ground, Ginger Ground, Star Anise Ground, Ground Cloves.)
Nutritional Information
Calories: 658
Protein: 42g
Carbs: 56g
Fat: 28g
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, 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 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 paste, 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 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
- Continue to cook for 11 mins, until cooked through. Remove from the pan and leave to rest
Cook the greens & make the mash
- In the final 4 mins of the potatoes cooking, add the broccoli and green beans to the saucepan
- Remove the greens with a slotted spoon and set aside
- Drain the potatoes, then return to the pan and mash with 2 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
- Serve the pork steaks onto plates, with the mash and greens alongside. Dollop the plum sauce on top
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