Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Chipotle Marinated Pork
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A Mexican inspired midweek meal of pork shoulder steaks marinated in a yogurt and chipotle paste mix and served with a vibrant salad with wholegrain, rice, lentils and mint.
Prep time: 15 mins
Cook time: 15 mins
Serves: 4
Cooking Skill: Not Too Tricky
Ingredients
4 pork shoulder steaks (600g), trimmed of fat
For the chipotle marinade
1 tablespoons natural fat free yogurt
2 large garlic cloves, peeled and grated or finely chopped
2 tablespoons prepared chipotle paste
For the salad
1 x 250g
pouch wholegrain rice
1 x 400g
can green lentils in water, drained
1 x 130g
pack watercress, spinach and rocket leaves
1 small handful of freshly chopped mint
Lemon wedges, to garnish
Method
Step 1
In a large shallow bowl, mix the yogurt, garlic, chipotle and seasoning together. Spoon half the yogurt mixture into a clean bowl and set aside.
Step 2
Transfer the steaks to the bowl and coat all over with the remaining marinade. Cover and set aside for 10 minutes.
Step 3
To prepare the salad, put the rice into a large bowl. Add the lentils, salad leaves and mint.
Step 4
Add 2 tablespoons of water to the reserved yogurt mixture and gently whisk. Pour over the salad and combine.
Step 5
Cook the steaks under a preheated moderate grill or on a prepared BBQ for 8-10 minutes, turning once, or until any meat juices run clear. Transfer to a warm plate and leave to rest for 2-3 minutes.
Step 6
Serve the steaks with the salad and lemon wedges.
Tips and Serving Suggestions
Alternatively, cook the shoulder steaks in a preheated griddle pan on the hob for 8-10 minutes, turning once.
Method
Step 1
In a large shallow bowl, mix the yogurt, garlic, chipotle and seasoning together. Spoon half the yogurt mixture into a clean bowl and set aside.
Step 2
Transfer the steaks to the bowl and coat all over with the remaining marinade. Cover and set aside for 10 minutes.
Step 3
To prepare the salad, put the rice into a large bowl. Add the lentils, salad leaves and mint.
Step 4
Add 2 tablespoons of water to the reserved yogurt mixture and gently whisk. Pour over the salad and combine.
Step 5
Cook the steaks under a preheated moderate grill or on a prepared BBQ for 8-10 minutes, turning once, or until any meat juices run clear. Transfer to a warm plate and leave to rest for 2-3 minutes.
Step 6
Serve the steaks with the salad and lemon wedges.
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