Griddled Pork cutlets with soy and shitake mushroom. Roasted broccoli, pak choi and chilli

Serves 2

Ingredients

2 Laverstoke Park Farm organic pork loin steaks
200g shitake mushrooms (stalks removed)
150ml soy sauce
3 tbsp. honey
50ml water
1 tbsp. sesame seeds
200g sprouting or tenderstem broccoli
4 baby pak choi (halved)
½ red chilli (seeds removed & finely chopped)
1 tbsp. coconut oil
2 tbsp. flaked almonds (toasted)
Pinch of salt and pepper

Cooking Instructions

In a bowl marinate the pork loin steaks using 50ml of the soy sauce and 1 tbsp. of the honey. Allow the pork to marinate for 30 minutes before cooking.

Bring a medium sized pan of water to a rolling boil, season with a pinch of salt. Add the sprouting broccoli and blanch rapidly for 1 ½ minutes. Remove and drain well.

Place the blanched broccoli on a shallow roasting tray with the halved pak choi. Season the vegetables with the chopped fresh chilli, salt & pepper and a drizzle of coconut oil. Place in a pre-heated oven at 180˚c for 10 minutes.

Once cooked remove from the oven, sprinkle with the toasted flaked almonds. Slice the mushrooms. Place in a medium sized saucepan and add the remaining soy, honey, water and sesame seeds. Bring to the boil then reduce to a gentle simmer.

Simmer the mushrooms for approximately 10 minutes until the soy and honey thicken slightly and begins to coat the mushrooms.

Pre-heat a griddle pan over a medium/ high heat. Once the griddle pan is hot, lightly brush with oil and place the pork into the centre of the pan.

Cook for approximately 3 -4 minutes on each side. Turning once. (Cook thoroughly until the juices run clear and there is no pink meat).

Once cooked remove from the heat and allow the meat to rest on a warm plate for 5 minutes before serving. (loosely covered with foil).

To assemble:

Divide the roasted vegetables between two pre-warmed plates. Place the pork steak on top (the meat can be sliced if preferred). Spoon over the warm mushrooms and serve immediately.

Enjoy.