Spoil your loved ones with
juicy, versatile SA Pork.
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PORK STEAKS WITH
TOMATO AND OLIVES
This quick weeknight meal is so impressive you can even
serve it at a party!Serves 6
Preparation time: 25 minutes
Cooking time: about 35 minutes- 4–6 pork steaks
- 15ml balsamic vinegar
- 45ml olive oil
- 250ml pitted black olives
- 4 baby sweet peppers, deseeded and sliced
- 1 tin (410g) tomatoes
- about 250ml stock, warm
- 250ml long grain rice, soaked and drained
- 100g feta, crumbled
- about 125ml fresh basil and flat leaf parsley, chopped
1 Trim the pork steaks of excess fat (you want an even layer of
no more than 1cm). Now rub the meat with the balsamic
vinegar and 5ml olive oil then set aside for about 10 minutes
to marinate.
2 Heat a griddle pan until it’s nice and hot. Sear the steaks all
over until lovely char lines appear and the outside of the
steaks are golden-brown. Season with salt and pepper and
remove from the heat.
3 Heat the olive oil in a pan and fry the peppers briefly until
fragrant. Add the rice and stir-fry until coated with oil. Add the
stock, tomatoes and olives then stir. Arrange the seared pork
on top of the fragrant rice and steam, covered, for about
15 minutes. Check that there’s enough liquid in the pan.
Remove the lid and taste the rice; if necessary, steam
uncovered for another 5 minutes or until the rice is tender.
Serve with the feta and herbs sprinkled on top.Pork steaks are lean, and quick and easy to
cook. – Home food editor Johané Neilson
122 home September 2019