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.
Pan-roasted Pork Steaks with Veggie Fried Rice & Pineapple Sauce
An Asian classic with a fruity Mindful Chef twist. Roast free-range pork until golden, then serve alongside a more-ish veggie fried rice. A sweet pineapple sauce, spooned generously on to. Delish!
High protein
5 plants
Serving size
Ingredients
- 139g tinned pineapple (Pineapple, pineapple juice)
- 1 onion
- 4 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 3 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 2 tbsp rice vinegar (Rice Vinegar, Salt)
- 25g honey
- 4 free-range pork loins
- 1 tsp black sesame seeds (Sesame)
- 2 carrot
- 1 chilli
- 200g brown rice (100% Brown Rice)
- 2 pak choi
Nutritional Information
Calories: 626
Protein: 41g
Carbs: 61g
Fat: 24g
Pan-roasted Pork Steaks with Veggie Fried Rice & Pineapple Sauce
An Asian classic with a fruity Mindful Chef twist. Roast free-range pork until golden, then serve alongside a more-ish veggie fried rice. A sweet pineapple sauce, spooned generously on to. Delish!
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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
- Bring a large saucepan full of salted water to the boil
- Pull out a large frying pan, a small frying pan, a small bowl, a sieve & a grater
Get the rice on & prep
- Add the rice to the saucepan and boil for 25-30 mins, until cooked, then drain
- Deseed and finely dice half the chilli, then finely slice the remaining. Coarsely grate the carrots (peel optional). Trim the pak choi and cut into bite-sized pieces. Thinly slice the onion
Get the pork on & start the sauce
- Heat the large frying pan with 1 tsp oil on medium-high heat. Once hot, add the pork, season with salt and pepper and cook for 6 mins per side, until golden brown
- Transfer the pork to the lined baking tray and roast for 8 mins / air fry 7 mins, until cooked through
- Meanwhile, drain the pineapple
- In the small bowl, combine the honey with the vinegar, tamari, ginger & garlic paste, diced chilli (for those who'd like the heat) and 2 tbsp water. Set aside
Fried rice time
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the onion and carrot and cook for 3-4 mins. Season with salt and pepper
- Add the pak choi and cook for 2-3 mins, until softened
- Add the cooked rice and half of the sauce and cook for 2-3 mins, until coated
Finish the sauce
- Meanwhile, heat the small frying pan with 1 tsp oil on medium-high heat. Once hot, add the pineapple chunks and cook for 2-3 mins, until golden
- Pour in the remaining sauce and cook for a further 2-3 mins, until thickened slightly. Add a splash of water if needed
Last bits & 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
- Thinly slice the pork against the grain
- Serve the fried rice into bowls, topped with the sliced pork. Spoon over the pineapple sauce, then scatter over the sesame seeds and the sliced chilli (for those who like the heat)
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