Pork Rump Steak with Roasted Pumpkin, Greens and Caramelised Chilli Sauce
Ready in 25mins
- Pumpkin, Pork and Greens
- 200g pumpkin, scrubbed and diced 2cm
- 150g pork rump steak
- 1 tsp Chinese five spice mix
- 1 baby boy choy, halved lengthways
- 50g green beans, ends trimmed
- Caramelised Chilli Sauce
- 1/2 shallot, finely diced
- 1 clove garlic, finely chopped
- 1/2 red chilli, thinly sliced (seeds removed if you prefer less heat)
- 1 tsp finely grated ginger
- 3/4 cup white wine, chicken or vegetable stock
- 1 Tbsp hoisin sauce
- 1 tsp soy sauce
- 1 Tbsp brown sugar
- To Serve
- 1 Tbsp picked coriander leaves
Turn oven to 220°C. Line an oven tray with baking paper. Bring a half-full kettle to the boil. Preheat BBQ grill to medium (if using).
Toss pumpkin with a drizzle of oil on prepared tray and season with salt and pepper. Roast for about 20 minutes until cooked through, turn once during cooking.
Pat pork dry with paper towels and rub in Chinese five spice mix and a drizzle of oil. Heat a drizzle of oil in a small fry-pan on medium heat (or use BBQ). Cook pork for about 2 minutes each side (depending on thickness), until just cooked through. Wrap in foil to rest for 5 minutes while you cook the vegetables and sauce. Wipe fry-pan out and reduce heat to low to medium.
While waiting for pan to cool, place bok choy and beans in a small, heat-proof bowl with a pinch of salt and cover with boiling water. Leave for 2–3 minutes then drain and set aside.
Heat a drizzle of oil in same pan and cook shallot, garlic, chilli and ginger for 2–3 minutes, until softened. Add wine/stock and allow to bubble rapidly for 30 seconds until nearly all evaporated. Stir through all remaining caramelised chilli sauce ingredients and simmer for 1–2 minutes, until slightly sticky.
Place pumpkin on a plate with vegetables and pork. Spoon over caramelised chilli sauce and garnish with coriander.
Recipe from www.myfoodbag.co.nz