Pork Steaks with Curried Cauliflower Recipe | Abel & Cole
Pork Steaks with Curried Cauliflower
Clock Image
Prep: 15 mins
Cook: 30-35 mins
Wok your world with our high welfare pork escalopes and aromatic spicy, curried organic cauliflower from John at Brickyard Farm in Lincolnshire.
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395 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • 1 cauliflower
  • 1 red onion
  • 1 garlic clove
  • A thumb of ginger
  • A handful of coriander
  • 2 pork escalopes
  • 1 tsp garam masala
  • 2 large handfuls of rocket
From your kitchen
  • Sea salt and freshly ground pepper
  • 1 tbsp + 2 tsp olive oil
You'll need
  • Large pan
  • Colander
  • Griddle or frying pan
  • Foil
  • Deep frying pan or wok
Step by step this way
  • 1.

    Slice the leaves off your cauliflower. Break the cauliflower into small florets. Bring a pan of water to the boil. Add a pinch of salt.

  • 2.

    Add the cauliflower to the pan. Simmer for 5 mins to just cook the florets. Drain well.

  • 3.

    While the cauliflower simmers, peel and finely slice the onion. Peel and crush the garlic. Peel and grate the ginger. Finely chop the coriander stalks (keep the leaves for later).

  • 4.

    Rub 1 tsp oil into each pork steak and season. Warm a griddle or frying pan over a medium heat. Fry the pork steaks for 5 mins till golden. Flip and fry for a further 5 mins till cooked through. Transfer to a plate. Loosely cover with foil and leave to rest.

  • 5.

    Warm 1 tbsp oil in a deep frying pan or wok over a medium-high heat. Fry the onion for 5 mins till soft and slightly golden.

  • 6.

    Add the cauliflower. Stir and fry for 3-4 mins till the cauliflower picks up some colour. Add the garlic, ginger and coriander stalks. Measure out 1 tsp of the garam masala and add to the pan with some salt and pepper.

  • 7.

    Fry the cauliflower for a further 1-2 mins till it smells aromatic, stirring often. Heap a handful of rocket onto two plates. Add the cauliflower. Pop a pork steak onto each plate. Garnish with coriander leaves to serve.

  • Tip

    In the spice mix
    Use leftover garam masala to speedily add flavour to meat and fish. Add it to yogurt and use as a marinade for chicken, lamb, salmon or firm white fish before grilling or roasting.