Peri Peri Pork Bowls by Mimi @BeatTheBudget

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This budget-busting pork steak dish is packed with flavour and something that the whole family will enjoy. With flavours from paprika, oregano and honey this all compliments the pork steaks beautifully. 

Recipe courtesy of Mimi Harrison, @BeatTheBudget, 

Healthy & Delicious Recipes on a Budget – Beat The Budget

Prep time: 1 hrs and 0 mins

Cook time: 10 mins

Serves: 4

Cooking Skill: Not Too Tricky

Ingredients

4 British pork loin steaks, fat removed
3 fresh chillies
1 tablespoon oil
1 tablespoon smoked paprika
1 teaspoon dried oregano
1 tablespoon runny honey
Salt and pepper
250g white rice
¼ teaspoon ground turmeric
1 stock cube (optional)
2 mixed peppers, deseeded and diced
Tenderstem or normal broccoli
1 lemon
Fresh coriander

Method

Step 1

To a food processor, add the 2-3 fresh chillies (de-seeded if you prefer less spice), oil, smoked paprika, oregano, honey and a big pinch of salt and pepper. Blitz to combine all of the ingredients and add to a large mixing bowl.  

Step 2

Add the pork loin steaks into the bowl and coat with the marinade. Cover with cling film and place in the fridge for a minimum of 1 hour, or up to 24 hours, if you have the time.  

Step 3

When it’s time to eat, preheat a griddle pan over a high heat. Allow to get hot, reduce the heat, then place the loin steaks into the pan. I pan-fried two at a time so that they wouldn’t overlap – this helps to get the best sear. 

Step 4

Fry for 1-2 minutes on each side depending on thickness, then set aside. 

Step 5

Meanwhile, cook your rice according to packet instructions, adding the turmeric into the pan for colour. For an extra boost of flavour, you can also add a stock cube at this point. Add the diced  peppers to the saucepan with the rice halfway through the cooking time.

Step 6

Steam the  broccoli for around 5 minutes, then lightly season with salt, pepper and a squeeze of lemon juice.  

Step 7

Assemble your peri peri style rice bowls with all of the elements and top with fresh coriander and a lemon wedge. Enjoy!  

Each serving provides

Based on pork loin steaks, trimmed of fat
Energy

930kj

222kcal

11%

Fat

8.9g

14%

Saturates

2.6g

13%

Sugars

3.4g

4%

Salt

1.3g

22%

% of an adult's Reference intake
Typical energy values per 100g: 451kJ, 108kcal, 4.8g fat, 1.3g saturates
Each serving provides: 27g Protein, 4.2g Carbohydrate, 3.4g Fibre
If different cuts of meat are used, then the nutrition info may vary

Method

Step 1

To a food processor, add the 2-3 fresh chillies (de-seeded if you prefer less spice), oil, smoked paprika, oregano, honey and a big pinch of salt and pepper. Blitz to combine all of the ingredients and add to a large mixing bowl.  

Step 2

Add the pork loin steaks into the bowl and coat with the marinade. Cover with cling film and place in the fridge for a minimum of 1 hour, or up to 24 hours, if you have the time.  

Step 3

When it’s time to eat, preheat a griddle pan over a high heat. Allow to get hot, reduce the heat, then place the loin steaks into the pan. I pan-fried two at a time so that they wouldn’t overlap – this helps to get the best sear. 

Step 4

Fry for 1-2 minutes on each side depending on thickness, then set aside. 

Step 5

Meanwhile, cook your rice according to packet instructions, adding the turmeric into the pan for colour. For an extra boost of flavour, you can also add a stock cube at this point. Add the diced  peppers to the saucepan with the rice halfway through the cooking time.

Step 6

Steam the  broccoli for around 5 minutes, then lightly season with salt, pepper and a squeeze of lemon juice.  

Step 7

Assemble your peri peri style rice bowls with all of the elements and top with fresh coriander and a lemon wedge. Enjoy!  

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