Asian-Inspired Pork Fillet by Marc Pugh
Prep time: 15 mins
Cooking time: 45 mins
Not Too Tricky
Serves:
4
Energy
1118kj
267kcal
Pork Gyros
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A delicious Greek-style dish, full of flavour and fun to make!
Using pork shoulder steaks, serve in flatbreads with your favourite garnishes – these will soon become a family favourite!
Prep time: 20 mins
Cook time: 2 hrs and 30 mins
Serves: 6
Cooking Skill: Not Too Tricky
Ingredients
6 British boneless pork shoulder steaks (900g)
For the marinade:
2 tablespoons oil
2 tablespoons white wine vinegar
3 teaspoons ground cumin
3 teaspoons ground paprika
1 tablespoon dried oregano
1 teaspoon dried chilli flakes
2 tablespoons runny honey
2 teaspoons onion granules
2 teaspoons salt
2 teaspoons black pepper
1 large onion, cut in half lengthwise
2 large metal or wooden skewers
To serve:
Flatbreads, such as pitta, tortilla wraps, or naans
Prepared tzatziki
Fresh garnishes such as sliced tomatoes, sliced onion, and freshly chopped parsley
Method
Step 1
Tenderise the pork steaks between two pieces of greaseproof or parchment paper with a rolling pin or heavy saucepan. Set aside.
Step 2
Put all the marinade ingredients into a large bowl and stir well to combine. Add the steaks and coat well on both sides. Cover and refrigerate for a minimum of 2 hours, or ideally overnight. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
Step 3
Put each onion half, cut side down into a foil-lined large ovenproof roasting dish. Pierce 2 skewers to each onion half, leaving the sharp ends of the skewers facing upright.
Step 4
Carefully ‘thread’ the pork steaks onto the two skewers, brushing with the remaining marinade. Cover with the foil and cook for 2½ hours in the oven, basting occasionally with the meat juices.
Step 5
Remove the pork from the oven and rest for 10 minutes, then carve from top to bottom with a sharp knife. Coat in the remaining meat juices from the roasting dish.
Step 6
Serve the sliced pork in flatbreads of your choice, with a selection of garnishes and French fries.
Each serving provides
Based on pork shoulder steaks excluding serving suggestions
13%
Fat
13.2g
19%
Saturates
3.2g
16%
Sugars
6g
7%
Salt
2.12g
35%
% of an adult's Reference intake
Typical energy values per 100g:
964kJ,
230kcal,
11.4g fat,
2.7g saturates
Each serving provides:
29.2g Protein,
7g Carbohydrate,
1.3g Fibre
If different cuts of meat are used, then the nutrition info may vary
Method
Step 1
Tenderise the pork steaks between two pieces of greaseproof or parchment paper with a rolling pin or heavy saucepan. Set aside.
Step 2
Put all the marinade ingredients into a large bowl and stir well to combine. Add the steaks and coat well on both sides. Cover and refrigerate for a minimum of 2 hours, or ideally overnight. Preheat the oven to 190°C, 170°C Fan, Gas Mark 5.
Step 3
Put each onion half, cut side down into a foil-lined large ovenproof roasting dish. Pierce 2 skewers to each onion half, leaving the sharp ends of the skewers facing upright.
Step 4
Carefully ‘thread’ the pork steaks onto the two skewers, brushing with the remaining marinade. Cover with the foil and cook for 2½ hours in the oven, basting occasionally with the meat juices.
Step 5
Remove the pork from the oven and rest for 10 minutes, then carve from top to bottom with a sharp knife. Coat in the remaining meat juices from the roasting dish.
Step 6
Serve the sliced pork in flatbreads of your choice, with a selection of garnishes and French fries.
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