eCook Meal
Pork Steak & Butternut Mash
with pecans, salad leaves & fresh chives
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.
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R101.26
for 4 servings · R25.32 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Green Beans needs 320 gGreen Beans in Brine 410 g 410 g at R26.99 · 78% of packR21.07
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Pecan Nut needs 40 gAll Butter Pecan Nut and Chocolate Shortbread Fingers 220 g 220 g at R74.99 · 18% of packR13.63
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Fresh Chives needs 15 gSour Cream and Chives Flavoured Potato Crisps 125 g 125 g at R21.99 · 12% of packR2.64
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Radish needs 80 gRadish 150 g 150 g at R21.99 · 53% of packR11.73
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Fresh Cream needs 125 mlFresh Full Cream Milk 2 L 2 L at R38.99 · 6% of packR2.44
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Salad Leaves needs 80 gWhole Spinach 350 g 350 g at R19.99 · 23% of packR4.57
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White Wine Vinegar needs 40 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 16% of packR7.20
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Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
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Butternut needs 1 kgButternut 3 kg 3 kg at R45.00 · 33% of packR15.00
Not in the Woolies basket — source these elsewhere:
- Sticky Sauce
- Low Sodium Soy Sauce
- Pork Neck Steak
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Pork Steak & Butternut Mash?
The preparation time for Pork Steak & Butternut Mash with pecans, salad leaves & fresh chives is between 30 and 45 minutes.
What is the total time required to make Pork Steak & Butternut Mash with pecans, salad leaves & fresh chives?
The total time required to make Pork Steak & Butternut Mash with pecans, salad leaves & fresh chives is between 40 and 60 minutes.
How many servings does Pork Steak & Butternut Mash provide?
4 servings
What are the main ingredients in Pork Steak & Butternut Mash?
Butternut, Cream, Fresh Chives, Garlic, Green Beans, Low-Sodium Soy Sauce, Pecan Nut, Pork Neck Steak, Radish, Salad Leaves, Sticky Sauce, White Wine Vinegar
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?
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. 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! 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. 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. 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. 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.
What should be prepared from my kitchen to make Pork Steak & Butternut Mash?
Butternut, Cream, Fresh Chives, Garlic, Green Beans, Low-Sodium Soy Sauce, Pecan Nut, Pork Neck Steak, Radish, Salad Leaves, Sticky Sauce, White Wine Vinegar
How many calories does Pork Steak & Butternut Mash have?
795 calories
How much fat content does Pork Steak & Butternut Mash have?
grams