What are the main ingredients in Pork Steak & Butternut Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

What is the nutritional information of Pork Steak & Butternut Mash?

Calories: 795, Carbs: 49 grams, Fat: grams, Protein: 37.9 grams, Sugar: 20.4 grams, Salt: 1216 grams

How do I prepare Pork Steak & Butternut Mash?

BEAUT BUTTERNUT: Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway. PREP STEP: While the butternut is roasting, rinse and roughly shred the salad leaves. Finely chop the pecans. Peel and grate the garlic. Rinse, trim and halve the green beans. In a bowl, combine the sticky sauce, the soy sauce, the grated garlic, the vinegar (to taste), seasoning, 10ml of a sweetener of choice, and 40ml of water. TOAST UP: When the butternut has 10 minutes remaining, place a pan over medium-high heat with the chopped pecans. Toast for 2-3 minutes until browned, shifting occasionally. Remove from the pan. GREEN BEAN SALAD: Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil and season. Remove from the pan and place in a bowl with the shredded salad leaves, the sliced radish, a drizzle of oil, and seasoning. Toss until fully combined. CREAMY MASH: When the butternut is done, remove from the oven and place in a bowl. Add the cream and a knob of butter. Mash with a fork or potato masher until smooth. Season and cover to keep warm. BASTE TO TASTE: Pat the pork dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork for 3-5 minutes per side until cooked through and golden (this timeframe may depend on the thickness of your pork). In the final 2-3 minutes, baste the pork with the sticky sauce. Add a splash of water if it reduces too quickly. Remove from the pan, reserving the sauce, and allow to rest for 5 minutes before slicing. Lightly season the slices. YOU DIDN’T PORK AROUND!: Plate up the butternut mash and sprinkle over the toasted pecan nuts. Side with the green bean salad and the sticky pork slices drizzled with the reserved sticky sauce. Sprinkle over the chopped chives. Good work, Chef!

What should be prepared from my kitchen to make Pork Steak & Butternut Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey

Pork Steak & Butternut Mash

This weeknight family dinner is sure to tick everyone’s boxes! Finger-licking sticky pork steak served with a comforting butternut mash topped with crunchy pecans. Sided with a green bean salad & sprinkled with fresh chives for a hit of freshness.

Pork Steak & Butternut Mash

with pecans, salad leaves & fresh chives

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Butternut
Butternut Whole
Fresh Chives
Fresh Cream
Garlic Clove
Garlic Cloves
Green Beans
Low-Sodium Soy Sauce
Pecan Nut
Pecan Nuts
Pork Neck Steak
Radish
Salad Leaves
Sticky Sauce
White Wine Vinegar

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey

Serves 1

BEAUT BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
While the butternut is roasting, rinse and roughly shred the salad leaves. Finely chop the pecans. Peel and grate the garlic. Rinse, trim and halve the green beans. In a bowl, combine the sticky sauce, the soy sauce, the grated garlic, the vinegar (to taste), seasoning, 5ml of a sweetener of choice, and 20ml of water.
TOAST UP
When the butternut has 10 minutes remaining, place a pan over medium-high heat with the chopped pecans. Toast for 2-3 minutes until browned, shifting occasionally. Remove from the pan.
GREEN BEAN SALAD
Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil and season. Remove from the pan and place in a bowl with the shredded salad leaves, the sliced radish, a drizzle of oil, and seasoning. Toss until fully combined.
CREAMY MASH
When the butternut is done, remove from the oven and place in a bowl. Add the cream and a knob of butter. Mash with a fork or potato masher until smooth. Season and cover to keep warm.
BASTE TO TASTE
Pat the pork dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork for 3-5 minutes per side until cooked through and golden (this timeframe may depend on the thickness of your pork). In the final 2-3 minutes, baste the pork with the sticky sauce. Add a splash of water if it reduces too quickly. Remove from the pan, reserving the sauce, and allow to rest for 5 minutes before slicing. Lightly season the slices.
YOU DIDN’T PORK AROUND!
Plate up the butternut mash and sprinkle over the toasted pecan nuts. Side with the green bean salad and the sticky pork slices drizzled with the reserved sticky sauce. Sprinkle over the chopped chives. Good work, Chef!

Butternut - 250g
Salad Leaves - 20g
Pecan Nuts - 10g
Garlic Clove - 1
Green Beans - 80g
Sticky Sauce - 50ml
Low Sodium Soy Sauce - 15ml
White Wine Vinegar - 10ml
Radish - 20g
Pork Neck Steak - 160g
Fresh Cream - 30ml
Fresh Chives - 4g

Download the Recipe

Serves 2

BEAUT BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 20-25 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
While the butternut is roasting, rinse and roughly shred the salad leaves. Finely chop the pecans. Peel and grate the garlic. Rinse, trim and halve the green beans. In a bowl, combine the sticky sauce, the soy sauce, the grated garlic, the vinegar (to taste), seasoning, 10ml of a sweetener of choice, and 40ml of water.
TOAST UP
When the butternut has 10 minutes remaining, place a pan over medium-high heat with the chopped pecans. Toast for 2-3 minutes until browned, shifting occasionally. Remove from the pan.
GREEN BEAN SALAD
Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 3-4 minutes until cooked al dente. Toss with a drizzle of oil and season. Remove from the pan and place in a bowl with the shredded salad leaves, the sliced radish, a drizzle of oil, and seasoning. Toss until fully combined.
CREAMY MASH
When the butternut is done, remove from the oven and place in a bowl. Add the cream and a knob of butter. Mash with a fork or potato masher until smooth. Season and cover to keep warm.
BASTE TO TASTE
Pat the pork dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork for 3-5 minutes per side until cooked through and golden (this timeframe may depend on the thickness of your pork). In the final 2-3 minutes, baste the pork with the sticky sauce. Add a splash of water if it reduces too quickly. Remove from the pan, reserving the sauce, and allow to rest for 5 minutes before slicing. Lightly season the slices.
YOU DIDN’T PORK AROUND!
Plate up the butternut mash and sprinkle over the toasted pecan nuts. Side with the green bean salad and the sticky pork slices drizzled with the reserved sticky sauce. Sprinkle over the chopped chives. Good work, Chef!

Butternut - 500g
Salad Leaves - 40g
Pecan Nuts - 20g
Garlic Clove - 1
Green Beans - 160g
Sticky Sauce - 100ml
Low Sodium Soy Sauce - 30ml
White Wine Vinegar - 20ml
Radish - 40g
Pork Neck Steak - 320g
Fresh Cream - 60ml
Fresh Chives - 8g

Download the Recipe

Serves 3

BEAUT BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
While the butternut is roasting, rinse and roughly shred the salad leaves. Finely chop the pecans. Peel and grate the garlic. Rinse, trim and halve the green beans. In a bowl, combine the sticky sauce, the soy sauce, the grated garlic, the vinegar (to taste), seasoning, 15ml of a sweetener of choice, and 60ml of water.
TOAST UP
When the butternut has 10 minutes remaining, place a pan over medium-high heat with the chopped pecans. Toast for 2-3 minutes until browned, shifting occasionally. Remove from the pan.
GREEN BEAN SALAD
Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and season. Remove from the pan and place in a bowl with the shredded salad leaves, the sliced radish, a drizzle of oil, and seasoning. Toss until fully combined.
CREAMY MASH
When the butternut is done, remove from the oven and place in a bowl. Add the cream and a knob of butter. Mash with a fork or potato masher until smooth. Season and cover to keep warm.
BASTE TO TASTE
Pat the pork dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork for 3-5 minutes per side until cooked through and golden (this timeframe may depend on the thickness of your pork). In the final 3-4 minutes, baste the pork with the sticky sauce. Add a splash of water if it reduces too quickly. Remove from the pan, reserving the sauce, and allow to rest for 5 minutes before slicing. Lightly season the slices.
YOU DIDN’T PORK AROUND!
Plate up the butternut mash and sprinkle over the toasted pecan nuts. Side with the green bean salad and the sticky pork slices drizzled with the reserved sticky sauce. Sprinkle over the chopped chives. Good work, Chef!

Butternut Whole - 750g
Salad Leaves - 60g
Pecan Nuts - 30g
Garlic Cloves - 2
Green Beans - 240g
Sticky Sauce - 155ml
Low Sodium Soy Sauce - 45ml
White Wine Vinegar - 30ml
Radish - 60g
Pork Neck Steak - 480g
Fresh Cream - 85ml
Fresh Chives - 12g

Download the Recipe

Serves 4

BEAUT BUTTERNUT
Preheat the oven to 200°C. Place the butternut pieces on a roasting tray. Coat in oil and season. Roast in the hot oven for 25-30 minutes until cooked through and crisping up, shifting halfway.
PREP STEP
While the butternut is roasting, rinse and roughly shred the salad leaves. Finely chop the pecans. Peel and grate the garlic. Rinse, trim and halve the green beans. In a bowl, combine the sticky sauce, the soy sauce, the grated garlic, the vinegar (to taste), seasoning, 20ml of a sweetener of choice, and 80ml of water.
TOAST UP
When the butternut has 10 minutes remaining, place a pan over medium-high heat with the chopped pecans. Toast for 2-3 minutes until browned, shifting occasionally. Remove from the pan.
GREEN BEAN SALAD
Return the pan to medium-high heat with a splash of water. When starting to bubble, simmer the halved green beans for 4-5 minutes until cooked al dente. Toss with a drizzle of oil and season. Remove from the pan and place in a bowl with the shredded salad leaves, the sliced radish, a drizzle of oil, and seasoning. Toss until fully combined.
CREAMY MASH
When the butternut is done, remove from the oven and place in a bowl. Add the cream and a knob of butter. Mash with a fork or potato masher until smooth. Season and cover to keep warm.
BASTE TO TASTE
Pat the pork dry with paper towel and season. Return the pan to medium-high heat with a drizzle of oil. When hot, cook the pork for 3-5 minutes per side until cooked through and golden (this timeframe may depend on the thickness of your pork). In the final 3-4 minutes, baste the pork with the sticky sauce. Add a splash of water if it reduces too quickly. Remove from the pan, reserving the sauce, and allow to rest for 5 minutes before slicing. Lightly season the slices.
YOU DIDN’T PORK AROUND!
Plate up the butternut mash and sprinkle over the toasted pecan nuts. Side with the green bean salad and the sticky pork slices drizzled with the reserved sticky sauce. Sprinkle over the chopped chives. Good work, Chef!